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| Asparagus with almonds, capers and browned butter |
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| 10 minutes |
| You want reasonably-sized asparagus spears for this; they need to have enough flavour to stand up to the capers and browned butter. |
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asparagus about 250g, ends trimmed
butter 50g
flaked almonds a large handful
capers 2 tbsp, rinsed and squeezed dry
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Half fill a frying pan with water and bring it to the boil. Add the asparagus and simmer for 3-5 minutes or until tender. Drain.
Meanwhile, heat the butter in the frying pan and add the almonds and capers. Toss until the almonds are browned. Tip over the asparagus and season with black pepper. |
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| Serves 2 |
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