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.