Pan-roasted asparagus with fried capers
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.