Roasted seasonal asparagus with Dill & Lemon Fresh Herb Salt, capers and toasted Almonds - makes the perfect side for any Spring time dish - especially Roast spring lamb.
- 600g asparagus - woody ends snapped off
- 3 tbs olive oil
- 30 g unsalted butter
- 20g flaked almonds
- 30g baby capers
- 1 tsp of Dill & Lemon Fresh Herb Sea Salt Seasoning
- black pepper
Preheat oven to 200c Fan. Mix aparagus with 1 tbs of olive oil and dill & lemon fresh herb sea salt and a good grind of pepper. Arrange on a large parchment lined baking tray and roast for 8-12 minutes depending on the thickness.
Put butter into a small pan and place on medium heat. Once melted, add the almonds and toast for 1-2 minutes until golden brown (careful not to burn as they do turn quickly). Poor this over the cooked asparagus.
Add remaining 2 tbs of oil in the pan add capers and fry for 1-2 minutes stirring continuously until they have opened up and become a little crispy. Remove with a slotted spoon and sprinkle over the asparagus.
HOW DELICIOUS DOES THAT SOUND!!! TRIED, TESTED AND RECOMMENDED!
All of these fresh ingredients are available this Saturday at Creake Abbey Farmers Market - or if you can't get there then you can shop online.