Roasted asparagus with almonds, capers and dill from Essential Ottolenghi: A Collection (page 82) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato and cucumber raita; Courgette, thyme and walnut salad; Tomatoes with sumac onions and pine nuts; Baked mint rice with pomegranate and olive salsa; Slow-cooked lamb shoulder with mint and cumin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute capers for baby capers.

  • Huongey on May 20, 2020

    The almonds and capers fried in butter is life changing. I throw it on top of different veggies, rice, and grilled meat.

  • Rutabaga on April 19, 2020

    As others have said, this is a great combination. Something a little unexpected with asparagus, and everything comes together beautifully. It was a great Easter side dish.

  • anya_sf on April 17, 2020

    I substituted a smaller amount of tarragon for the dill. The asparagus was delicious. There was a generous amount of topping.

  • aargle on November 14, 2019

    Loved this. Very quick dish to prepare and had lovely flavours and textures.

  • JennyHay on December 26, 2018

    A lovely combination. Works well as a side with fish.

  • FJT on November 06, 2018

    Really tasty recipe.

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