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Roasted Asparagus with Capers and Lemon

Roasted asparagus gets a boost from capers, lemon juice, and a sprinkling of red-pepper flakes. We used Frankies Spuntino olive oil.

  • Servings: 12
Roasted Asparagus with Capers and Lemon

Source: Martha Stewart Living, June 2010


  • 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


  1. 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.

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