Asparagus with anchovies and capers is a classic Italian dish that is both simple to make and bursting with flavor. The salty, briny anchovies and capers perfectly complement the tender asparagus, while a squeeze of lemon juice adds a touch of brightness. This dish is a great way to enjoy asparagus in season, and it can be served as an appetizer, side dish, or main course. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, asparagus with anchovies and capers is sure to please.
Here are our top 11 tried and tested recipes!
ASPARAGUS WITH ANCHOVIES AND CAPERS
This is a common springtime dish in Italy and in a neighboring region of Croatia, Istria, where it's made with wild asparagus that is thinner than a pencil. If you can find thin spears at your farmers' market, use them. The recipe is inspired by a dish in Carol Field's "Italy in Small Bites."
Provided by Martha Rose Shulman
Categories easy, weekday, side dish
Time 50m
Yield Serves four
Number Of Ingredients 10
Steps:
- Place the garlic, anchovy fillets and capers in a mortar and pestle, and mash to a paste.
- Heat 1 tablespoon of the olive oil over medium heat in a small skillet. Add the onion and a pinch of salt. Cook, stirring often, until tender (do not brown), three to five minutes. Stir in the garlic and anchovy paste, and cook, stirring, for another minute. Remove from the heat, and stir in the lemon juice, mint, salt and pepper. Set aside for 15 to 30 minutes or longer. The flavors will mellow.
- Steam the asparagus for three to five minutes until just tender. Remove to a platter or a wide bowl, and add the remaining olive oil and the onion mixture. Toss gently and serve.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 322 milligrams, Sugar 3 grams
RABBIT WITH ANCHOVIES AND CAPERS
Steps:
- Put the anchovies into a bowl of water and soak for 20 minutes. Remove the bones and leave to dry on a paper towel.
- Marinate the rabbit in 3 tablespoons olive oil, the wine, lemon juice, 2 crushed cloves garlic, onion, carrot, celery, bay leaves, rosemary and parsley, and salt and pepper. Leave for 6 hours to overnight.
- Preheat the oven to 325 degrees F.
- Take the rabbit out of the marinade, pat dry with a cloth or paper towel and toss each piece in seasoned flour.
- Heat the remaining 3 tablespoons oil in a good heavy frying pan. When hot throw in the pounded chili and brown the rabbit briskly. Place the rabbit in an iron casserole. Pour the marinade into the hot frying pan, bring rapidly to the boil and transfer to the casserole. Cook in the oven for 45 minutes.
- Chop up the anchovies, capers and remaining 2 cloves garlic and simmer in 1/4 pint (1/2 cup) of the rabbit liquid for 10 minutes. Add this to the casserole for a final amalgamation. Check seasoning and garnish with more chopped parsley. Some boiled new potatoes or fresh noodles are a good accompaniment.
GRILLED ASPARAGUS WITH CAPER-CORNICHON VINAIGRETTE
Inspired by gribiche, the French sauce traditionally served with steamed asparagus, this salad takes a modern approach by grilling the spears then piling them on a platter with sliced hard-cooked eggs. The mustard vinaigrette, chock-full of cornichons and capers, preserves all the briny goodness of the original sauce.
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath. Bring a small pot of water to a simmer over medium heat. Lower eggs into water; cook 9 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and slice into rounds.
- Whisk together vinegar, mustard, and sugar. Slowly whisk in oil, then capers, cornichons, and thyme. Season to taste.
- Preheat a grill or grill pan to medium-high. Drizzle asparagus lightly with oil and season with salt and pepper. Grill, turning once, until crisp-tender and charred in places, 3 to 4 minutes. Transfer to a platter, top with eggs, and spoon vinaigrette over top; serve.
CHEESY ASPARAGUS CAPER MUFFINS
Savory asparagus, caper, and Cheddar cheese muffins that taste really good!
Provided by Phoebe
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Place asparagus in a bowl with a small amount of water; cover and cook in microwave on High, 30 seconds at a time, just until tender. Drain asparagus; set aside to cool.
- Whisk flour, marjoram, thyme, baking powder, baking soda, pepper, and salt together in a bowl. Beat egg in a separate bowl; beat in buttermilk, melted butter, and olive oil. Stir Cheddar cheese, green onions, capers, and asparagus into buttermilk mixture.
- Stir buttermilk mixture into flour mixture just until dry ingredients are moistened; spoon mixture into prepared muffin cups 2/3 full.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 15 minutes. Cool on a wire rack for a few minutes; serve warm.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 18 g, Cholesterol 38.6 mg, Fat 9.2 g, Fiber 1 g, Protein 8.4 g, SaturatedFat 5 g, Sodium 337.3 mg, Sugar 1.4 g
ASPARAGUS WITH ANCHOVIES AND CAPERS
Categories Vegetable
Number Of Ingredients 9
Steps:
- 1. Place the garlic, anchovy fillets and capers in a mortar and pestle, and mash to a paste. 2. Heat 1 tablespoon of the olive oil over medium heat in a small skillet. Add the onion and a pinch of salt. Cook, stirring often, until tender (do not brown), three to five minutes. Stir in the garlic and anchovy paste, and cook, stirring, for another minute. Remove from the heat, and stir in the lemon juice, mint, salt and pepper. Set aside for 15 to 30 minutes or longer. The flavors will mellow. 3. Steam the asparagus for three to five minutes until just tender. Remove to a platter or a wide bowl, and add the remaining olive oil and the onion mixture. Toss gently and serve. Yield: Serves four.
ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS
In this supremely springy recipe, thick asparagus stalks and thinly sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Capers also make an appearance in the mustard sauce served alongside, which adds a tangy, mayonnaise-like richness. You can double the recipe, if you wish, though you may have to increase the roasting time by a few minutes to make up for a more-crowded pan. Serve this on its own as a first course, or as an accompaniment to roast chicken, braised meats or seared fish. Just don't use thin asparagus: It'll cook too quickly, before the leeks have a chance to turn golden. Stick with spears that are at least 1/2 inch in diameter.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
- In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
- While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
- Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.
ROASTED ASPARAGUS WITH CAPERS AND LEMON
Roasted asparagus gets a boost from capers, lemon juice, and a sprinkling of red-pepper flakes for a subtle kick. We used Frankies Spuntino olive oil.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 6
Steps:
- 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.
ROAST ASPARAGUS WITH GARLIC AND CAPERS
This unusual side dish makes a wonderful accompaniment to any baked fish. The Mediterranean ingredients; garlic and capers; add a real kick to the asparagus. By Good Food Magazine
Provided by English_Rose
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F
- Bring a large pan of water to the boil. Add the asparagus and boil for 2 minutes until crisp, but beginning to go tender.
- Drain and refresh under cold water. Dry on kitchen paper.
- Pour the oil into a shallow roasting tin and roll the asparagus in it to coat.
- Scatter over the garlic slivers and capers and roast for 8-10 minutes until the asparargus is tinged brown and cooked through - test by inserting a knife in a few spears.
- Sprinkle with orange juice, season and serve warm.
ROASTED ASPARAGUS WITH CAPERS
Make and share this Roasted Asparagus With Capers recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Arrange asparagus and capers in a baking dish; drizzle with oil, turn to coat.
- Season with salt and red pepper flakes.
- Roast asparagus, shaking pan at least once during cooking, until asparagus is tender-crisp and tips are golden, about 12 to 16 minutes.
- Let cool; serve warm or room temperature.
ASPARAGUS AND CASHEWS
I didn't think I liked asparagus until trying this recipe at a Christmas dinner. Now I cook it for any special occasion and everyone oooh's and aah's when I say it's on the menu.
Provided by Shelly Domke
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger, and stir-fry until slightly brown. Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews. Cook until asparagus is tender but still crisp and bright green, stirring frequently.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 10.4 g, Fat 21.6 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 3.5 g, Sodium 337.5 mg, Sugar 3 g
SPAGHETTI WITH CAPERS AND ANCHOVIES
Steps:
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden, about 2 minutes. Add the anchovies and stir for a minute, until they begin to dissolve. Stir in the capers, then pour in 1/3 cup of the pasta-cooking water. Bring to a vigorous boil, then toss in the parsley. Remove the pan from the heat and stir the sauce to dissolve the anchovy fillets.
- If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary. Serve immediately in warm bowls.
- Variation: Spaghetti with Anchovies and Bread Crumbs
- Prepare the sauce as described above, using or omitting the capers. After tossing the pasta and sauce together, sprinkle about 1/3 cup toasted bread crumbs over the pasta and toss again. Serve immediately.
Tips:
- Choose fresh, green asparagus with tight tips.
- Snap off the tough ends of the asparagus.
- Blanch the asparagus in boiling water for 2-3 minutes, or until tender.
- Immediately transfer the asparagus to an ice bath to stop the cooking process.
- Drain the asparagus and pat dry.
- In a large bowl, combine the asparagus, anchovies, capers, olive oil, lemon juice, salt, and pepper.
- Toss to coat.
- Serve immediately or chill for later.
- Garnish with additional anchovies, capers, and lemon zest, if desired.
Conclusion:
Asparagus with Anchovies and Capers is a simple but delicious side dish that is perfect for any occasion. It is light, refreshing, and flavorful. The asparagus is tender and crisp, the anchovies add a salty umami flavor, and the capers add a briny tang. This dish is sure to please everyone at your table.
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