Ingredients
- Ingredients:
- Roasted White Asparagus and Caper Berries
- Serves 2
- 6-8 spears white asparagus
- a handful of caper berries
- melted ghee or coconut oil
- flaky sea salt
- Mustard Dill Dressing
- 2 Tbsp. olive oil
- 2 tsp. apple cider vinegar
- 2 tsp. Dijon mustard
- 1 tsp. honey or maple syrup
- pinch sea salt
- 1 Tbsp. finely chopped fresh dill, more for garnishing
Preparation
Step 1
Directions:
1. Preheat oven to 400°F/200°C.
2. Wash and trim asparagus (snap off the ends instead of cutting them – this ensures that you remove the woody bottom parts which differ from spear to spear). Peel the spears from top to bottom to remove their stingy outer portion. Drain the caper berries and slice in half lengthwise.
3. Place asparagus and caper berries on a baking sheet and drizzle with ghee or oil. Sprinkle lightly with salt and place in the oven. Bake for 10-20 minutes (this will vary depending on the thickness of the asparagus) until slightly golden at the tips and al dente - tender, but with some tooth.
4. While the asparagus is roasting, whisk all the dressing ingredients together.
5. Place cooked asparagus a serving tray and drizzle with the Mustard Dill Dressing while still hot, sprinkle with more salt if desired. Garnish with springs of dill. Serve immediately.