on the menu: roasted white asparagus and caper berries

Eric and I both love asparagus with any meal. When I put together the menu for each week Eric always chimes in “don’t forget asparagus one night.” When I came across this recipe over on My New Roots I was intrigued – white asapargus with dill dressing . . . yes please! I could have this as my entire meal it’s so delicious. If you want to add a protein I highly recommend salmon.

Bon appétit everyone!

Roasted White Asparagus and Caper Berries
Serves 2

* 6-8 spears white asparagus
* a handful of caper berries
* melted ghee or coconut oil
* flaky sea salt

Mustard Dill Dressing

* 2 Tbsp. olive oil
* 2 tsp. apple cider vinegar
* 2 tsp. Dijon mustard
* 1 tsp. honey or maple syrup
* pinch sea salt
* 1 Tbsp. finely chopped fresh dill, more for garnishing

1. Preheat oven to 400°F/200°C.

2. Wash and trim asparagus (snap off the ends instead of cutting them – this ensures that you remove the woody bottom parts which differ from spear to spear). Peel the spears from top to bottom to remove their stingy outer portion. Drain the caper berries and slice in half lengthwise.

3. Place asparagus and caper berries on a baking sheet and drizzle with ghee or oil. Sprinkle lightly with salt and place in the oven. Bake for 10-20 minutes (this will vary depending on the thickness of the asparagus) until slightly golden at the tips and al dente – tender, but with some tooth.

4. While the asparagus is roasting, whisk all the dressing ingredients together.

5. Place cooked asparagus a serving tray and drizzle with the Mustard Dill Dressing while still hot, sprinkle with more salt if desired. Garnish with springs of dill. Serve immediately.

Recipe and photo from My New Roots

1 Comment

  1. Jackie

    this looks great for our Diner en Blanc tomorrow night! But I can’t be sure to keep it hot. Can it be eaten cold, or does that not work well?

Comments are closed.