Pan-Roasted Asparagus with Fried Capers
- Total Time
- 0:08
- Prep
- 0:03
- Cook
- 0:05
- Serves
- 4
- Difficulty
- Easy
Add a good handful (about 1 cup) of halved grape or cherry tomatoes to the skillet after the asparagus has cooked for 3 minutes.
-
uncooked asparagus1 pound(s), trimmed
-
olive oil2 tsp
-
capers2 Tbsp, drained and patted dry
-
pine nuts1 Tbsp, toasted
-
lemon(s)½ medium, thinly sliced
- Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the asparagus and cook, shaking the pan occasionally, until crisp-tender, about 5 minutes.
- Heat the oil in a small skillet over medium-high heat. Add the capers and cook, stirring, until crispy, about 2 minutes.
- Arrange the asparagus on a platter and sprinkle with the capers and pine nuts. Garnish with the lemon slices. Yields about 5 garnished asparagus per serving.