Rustic Italian Sunday Supper :: Roasted Asparagus with Capers and Lemon

This dish is a perfect crowd pleaser. It’s a bit of a twist on the traditional preparation of asparagus – and can be served room temperature, if you’d like to prepare it in advance. We served it in a large platter with a few slices of lemon on the side. Simple and absolutely deelsih.

Recipe Courtesy of Martha Stewart Living

Photography by Karen Mordechai

Recipe :: Roasted Asparagus with Capers and Lemon
Serves 10 to 12

*2 bunches asparagus, trimmed (about 2 pounds)
*1/4 cup salt-packed capers, rinsed well, soaked, and drained
*2 tablespoons extra-virgin olive oil
*Sea salt
*1/4 teaspoon crushed red-pepper flakes
*Garnish: lemon wedges

Directions

Preheat oven to 425 degrees. Arrange asparagus and capers evenly on 2 rimmed baking sheets. Drizzle with oil, turning asparagus to coat. Season with salt, and sprinkle with red-pepper flakes. Roast, shaking sheets once, until asparagus is crisp-tender and golden at the tips, 12 to 16 minutes. Let cool slightly. Serve warm or at room temperature. Garnish with lemon wedges.

Recipe Courtesy of Martha Stewart Living