Pan-roasted asparagus with fried capers
SmartPoints® value per serving
Here's a beautiful side or appetizer that comes together in under 10 minutes. The briny capers get pan-fried and crunchy in just 2 minutes, and they're the perfect flavor contrast for crisp-tender asparagus. The addition of toasted pine nuts on top gives an almost buttery flavor to the whole dish. For even more color and heartiness, add a good handful (about 1 cup) of halved grape or cherry tomatoes to the skillet after the asparagus has cooked for 3 minutes. Instead of thinly slicing the lemons, you can serve wedges alongside so guests can squeeze them over for a bright, citrusy note that ties the rest of the ingredients together.
1 pound(s), trimmed
2 Tbsp, drained and patted dry
1 Tbsp, toasted
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.