Simple sautéed asparagus with a lemon and caper dressing

Asparagus is best served simply. It has such a gorgeous flavour that it needs very little to bring it to life. A glug of oil, a good grind of salt and pepper, a squeeze of lemon and some parmesan shavings are more than enough to impress with this veggie. I’ve suggested a lemon and caper dressing here, but if you don’t have the time, a drizzle of lemon juice is more than enough. Best served as one of many salads at a pick-and-mix lunch, or simple a side of greens for dinner.

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Ingredients

  • 200g asparagus, tough ends removed
  • Olive oil
  • Salt and pepper
  • Parmesan shavings (optional)

 

For the lemon and caper dressing

  • Juice and zest of half a lemon
  • 2 tsp capers, roughly chopped
  • 1 small garlic clove, crushed
  • 3 tbsp olive oil
  • Pinch of chilli flakes
  • Salt and pepper

Serves 2 as a side dish

 

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Method

  1. Make the lemon caper dressing, whisk the lemon juice and olive oil until combined. Add the chopped capers, garlic, lemon zest, chilli flakes and a good grind of salt and pepper and mix again. Set aside.
  2. Heat a tbsp olive oil in a frying pan on a medium-high heat. Pop the asparagus into the pan and allow to sizzle for a few minutes on each side, turning them over now and then to ensure they don’t burn. You can also do this on a griddle pan – just omit the oil and toss the asparagus straight in. Continue cooking until hot and charred in places but with a little bite. Season with a good grind of salt and pepper.
  3. Place the asparagus on a serving plate, drizzle with the lemon and caper dressing and top with parmesan shavings, if desired.

 

Samantha x

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