Roasted Asparagus with Capers and Lemon

Name: Roasted Asparagus with Capers and Lemon
Prep time: 10 min
Total time: 25 min
Yield: 12 servings
Ingredients: 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

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

Source: Martha Stewart Living, June 2010

25 mins 10 mins 12

Total Time Prep Servings

Ingredients

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

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.