Ingredients

The following ingredients have 6 Servings
  • 1/4 cup olive oil
  • 2 pounds asparagus (with spears of medium thickness, ends snapped off)
  • 6 large fresh bay leaves
  • 1/4 cup large capers or caper berries in brine*

Instruction

  • To roast the asparagus, preheat the oven to 450°F (232° C).
  • Drizzle 2 tablespoons of the oil on a rimmed baking sheet. Add the asparagus and toss to coat. Spread the spears in a single layer, tuck the bay leaves underneath so they are only partly exposed, and sprinkle lightly with salt. Roast, shaking the pan occasionally, until the asparagus is lightly browned and just tender, 8 to 10 minutes. Arrange on a large platter.
  • While the asparagus is roasting, drain the capers or caper berries or olives and pat them dry. Heat the remaining 2 tablespoons oil in a small skillet. Add the capers, caper berries, or olives and fry until crispish, about 1 minute. Pour the contents of the skillet, including the oil, over the roasted asparagus and season with salt and pepper. Remove and discard the bay leaves or, if you leave them for a pretty presentation, caution guests not to nibble them. Originally published April 12, 2011.