Pan-Roasted Asparagus with Fried Capers
Pan-crisped capers take 2 minutes to prep and add tangy dimension to this simple side dish. Toasted pine nuts further dial up the crunch—and impart just enough nutty richness to balance the tart finishing touch of fresh lemon.
1 pound(s), trimmed
2 Tbsp, drained and patted dry
1 Tbsp, toasted
½ medium, thinly sliced
- Coat a 12-inch nonstick skillet with cooking spray and heat over medium-high. Add the asparagus and cook until crisp-tender, about 5 minutes, shaking the pan occasionally.
- In a small skillet, heat the oil over medium-high. Add the capers and cook until crispy, about 2 minutes, stirring. (The capers might spatter as they cook.)
- Arrange the asparagus on a platter and season with the salt. Sprinkle with the capers and pine nuts. Garnish with the lemon slices.
- Serving size: 5 asparagus stalks with garnish