Asparagus is one of our favorite vegetables to make for dinner, which is funny because I have so few recipes for asparagus on my blog! I make some version or another a few days a week, usually roasting it in the oven with salt and pepper. It isn’t anything too special, but when a vegetable is in season it doesn’t need anything special! That being said, asparagus is a very versatile ingredient. I add it to pastas, risottos, or can saute it with nearly any flavor profile and get good results. I wanted to fancy things up a bit, and made a pretty beautiful side dish for you to enjoy this spring.
In the spirit of adding new things to the blog, I added a few ingredients that I don’t cook with all the often to the asparagus. Sun dried tomatoes are synonymous with Italian cooking, and capers… well, capers can honestly be a little scary. What is a caper exactly? It’s a little dark, salty, and vinegary ball. It comes from the ocean… right? It tastes like it does. Well, capers aren’t from the ocean- not even close actually. They are the bud of a flower that is pickled, so basically they are mini pickles. Which means you shouldn’t be frightened to eat with them, and definitely not frightened to cook with them. They add a great briny flavor to dishes and cut the fat of the sun dried tomatoes in this asparagus dish. The lemon adds refreshing acidity, making it a natural pair with white fish or roasted chicken.
- 24 asparagus stalks, roughly 1 bunch
- ¼ cup sun dried tomatoes, drained of most of their oils
- 2 tbs capers
- 1 large clove garlic, thinly sliced
- 1 lemon, zest and juice
- 2 tsp olive oil
- salt and pepper to taste
- Preheat the oven to 425 degrees.
- Lay the asparagus on a piece of parchment paper and spray the asparagus with olive oil cooking spray. Season with salt and pepper. Place the asparagus in the oven and cook for 10 minutes, or until the asparagus is tender on the inside and crispy on the outside.
- While the asparagus is cooking, heat a small saute pan over medium heat. Add the sun dried tomatoes, capers, garlic, lemon zest, and olive oil to the pan. Saute for 3-4 minutes, and remove from the heat. Season with salt and pepper.
- Remove the asparagus from the oven. Drizzle the caper and sun dried tomatoes over the asparagus, squeeze the lemon juice on top, and toss lightly to combine. Serve immediately.
For more recipes please visit Cooking in Red Socks.
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