Best 16 Roast Asparagus With Garlic And Capers Recipes

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Roast asparagus with garlic and capers is an easy and delightful side dish that can be served with a variety of main courses. The asparagus spears are roasted until tender and slightly charred, and then tossed with a mixture of garlic, capers, lemon juice, and olive oil. This dish is a great way to enjoy the fresh flavor of asparagus, and it's also a healthy and flavorful addition to any meal.

Let's cook with our recipes!

OVEN ROASTED ASPARAGUS WITH GARLIC



Oven Roasted Asparagus With Garlic image

Make and share this Oven Roasted Asparagus With Garlic recipe from Food.com.

Provided by Joel6538

Categories     Vegetable

Time 22m

Yield 3 serving(s)

Number Of Ingredients 4

1 lb asparagus
olive oil
salt
minced garlic (however much you like)

Steps:

  • Preheat oven to 450°F.
  • Spread asparagus in a single layer on a shallow baking pan or baking sheet.
  • Drizzle lightly with olive oil.
  • Sprinkle salt to taste.
  • Spread minced garlic over all stalks.
  • Place pan in oven for 10-12 minutes--stalks should be roasted, but still crisp.
  • Serve immediately.

ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS



Roasted Asparagus With Crispy Leeks and Capers image

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

1 pound thick asparagus, ends trimmed
2 tablespoon extra-virgin olive oil
Kosher salt and black pepper
1 large leek, white and light green parts, halved lengthwise and thinly sliced
2 tablespoons drained capers
Lemon wedges, for serving
1/4 cup parsley, leaves and tender stems, torn
2 teaspoons Dijon mustard
2 teaspoons drained capers, finely chopped
1 small garlic clove, finely grated or minced
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper

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



Roasted Asparagus With Capers image

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

2 lbs asparagus, trimmed (about 2 bunches)
1/4 cup capers, drained and rinsed
2 tablespoons extra virgin olive oil
1/4 teaspoon crushed red pepper flakes
sea salt

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.

ROASTED ASPARAGUS AND FRIED CAPERS



Roasted Asparagus and Fried Capers image

An excellent preparation of asparagus with the surprising addition of deep-fried capers, in less than ten minutes. Dish can be served as a warm side dish or room temperature salad/first course. From Rozanne Gold, a favorite cookbook author.

Provided by sugarpea

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 1/2 tablespoons olive oil, divided
2 lbs medium-size asparagus, ends trimmed
salt & freshly ground black pepper
1/4 cup large capers, drained

Steps:

  • Preheat oven to 500°; place asparagus on baking sheet and drizzle with 1/2 T olive oil; roll asparagus around until it and pan are lightly coated; season with salt and pepper.
  • Roast until tender-crisp and bright green, about 5-8 minutes and plate; meanwhile heat the remaining 2 T oil in a small skillet; deep fry the capers in the oil for 1 minute; transfer capers with a slotted spoon and sprinkle over the asparagus.

ROAST ASPARAGUS WITH GARLIC AND CAPERS



Roast Asparagus With Garlic and Capers image

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

12 ounces asparagus
2 tablespoons olive oil
1 large garlic clove, sliced thinly
1 tablespoon capers in brine, rinsed and drained
1/2 orange, juice of, only
salt & freshly ground black pepper

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 LEMON VINAIGRETTE



Roasted Asparagus with Lemon Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
  • Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
  • Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

ASPARAGUS WITH ANCHOVIES AND CAPERS



Asparagus With Anchovies and Capers image

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

1 to 2 garlic cloves to taste, peeled, halved, green shoot removed
3 anchovy fillets, rinsed
2 teaspoons capers, rinsed
2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
1 to 2 teaspoons fresh lemon juice
1 teaspoon chopped fresh mint
Salt
freshly ground pepper
1 pound asparagus, preferably thin stalks, trimmed

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

QUINOA WITH ROAST ASPARAGUS, EGGS & CAPERS



Quinoa with roast asparagus, eggs & capers image

With quinoa, asparagus, eggs, beetroot, beans and courgettes, this filling veggie salad packs in all of your five-a-day

Provided by Sara Buenfeld

Categories     Dinner

Time 50m

Number Of Ingredients 12

1 tsp olive oil
500g asparagus (2 bunches), ends trimmed if tough and halved if very long
3 courgettes (about 500g), thickly sliced
2 red onions, halved then cut into chunks
150g quinoa
4 eggs
400g can borlotti beans, drained
2 ready-cooked beetroot (about 200g), diced
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
4 tbsp chopped dill
1 tbsp capers

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Rub the oil on your hands, then use them to toss and coat the asparagus, courgettes and onions (you shouldn't need more than 1 tsp oil). Spread the veg out between two baking sheets, then roast for 20-25 mins until tender and starting to colour.
  • Meanwhile, boil the quinoa in plenty of water for 20 mins until tender. Leave for 5 mins, then drain well and tip into a large bowl. Boil the eggs for 7 mins in another pan. Run the eggs under the cold tap, then peel off the shells and halve.
  • For the dressing, mix the olive oil, vinegar, 3 tbsp of the dill and the capers. Add half to the quinoa along with the beans, roasted courgettes and onions. Toss well, then pile onto a platter and top with the asparagus and halved eggs. Scatter over the beetroot but try to avoid staining the eggs pink. Add the last of the dressing and dill. Serve half and chill the rest for another day. You can enjoy the leftovers chilled or reheat in the microwave or oven until warmed through. Will keep covered and chilled for two days.

Nutrition Facts : Calories 458 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 24 grams protein, Sodium 0.4 milligram of sodium

ROASTED ASPARAGUS WITH BUTTERED ALMONDS, CAPERS AND DILL



Roasted Asparagus With Buttered Almonds, Capers and Dill image

Cooking asparagus is one of the easiest kitchen tasks around. There is almost no preparation, the asparagus is roasted plain in the oven, and all that's left to do is fry some almonds and capers to spoon on top. This can be served as part of a festive spread of salads and seasonal dips. It also works well as a side for meat, fish or grain dishes.

Provided by Yotam Ottolenghi

Categories     side dish

Time 20m

Yield 6 side-dish servings

Number Of Ingredients 7

1 1/3 pounds/600 grams asparagus, woody ends trimmed
3 tablespoons olive oil
Salt and black pepper
2 tablespoons/30 grams unsalted butter
Scant 1/4 cup/20 grams sliced (flaked) almonds
3 tablespoons/30 grams baby capers, patted dry on paper towels (kitchen paper)
1/4 to 1/2 cup/5 to 10 grams roughly chopped fresh dill

Steps:

  • Heat oven to 425 degrees Fahrenheit/220 degrees Celsius. Line a baking sheet (baking tray) with parchment paper.
  • In a large bowl or on a work surface, use your hands or tongs to toss the asparagus with 1 tablespoon oil, a generous pinch of salt and a good grind of pepper. Arrange asparagus in the paper-lined pan, spaced well apart, and roast, shaking the pan occasionally, until asparagus is soft and starting to brown in places, 8 to 12 minutes, depending on thickness. Remove from oven and set aside in the pan.
  • In a small or medium saucepan, melt the butter over medium heat until foamy. Add almonds and fry, stirring frequently, until golden brown, 1 to 2 minutes (reduce heat as needed to prevent scorching). Pour almonds and butter evenly over asparagus.
  • Add remaining 2 tablespoons oil to the pan and heat over high heat. Once hot, add the capers and fry, stirring continuously, until they have opened up and become crisp, 1 to 2 minutes.
  • Using a slotted spoon, remove capers from the oil and sprinkle over the asparagus. Add dill. Using tongs or two spoons, mix gently to combine, transfer to a large plate and serve warm.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 285 milligrams, Sugar 2 grams, TransFat 0 grams

GARLIC ROASTED ASPARAGUS WITH PARMESAN



Garlic Roasted Asparagus With Parmesan image

Such a wonderful and simple presentation of one of spring's best vegetables with the irresistible flavor of garlic. So easy to make- (but no one has to know how easy it is!!!)

Provided by PalatablePastime

Categories     Vegetable

Time 22m

Yield 2-3 serving(s)

Number Of Ingredients 6

1 lb fresh asparagus
10 garlic cloves, minced
3 tablespoons olive oil
salt (to taste)
pepper (to taste)
1/4 cup freshly grated parmesan cheese (may use Asiago)

Steps:

  • Heat oil and garlic in a small saucepan over low heat until garlic becomes golden- several minutes (do not burn garlic); allow oil to cool.
  • Bend asparagus gently at a natural point and when it snaps, discard end pieces.
  • Place asparagus on a lipped roasting pan and toss with infused olive oil and garlic, coating all pieces.
  • Line up asparagus and push together, season with salt and pepper, then sprinkle with grated Parmesan.
  • Roast in a preheated oven at 400°F for 12 minutes or until cooked to your liking.
  • Serve at once.

Nutrition Facts : Calories 300.7, Fat 24.2, SaturatedFat 5.1, Cholesterol 11, Sodium 198.6, Carbohydrate 14.3, Fiber 5.1, Sugar 4.5, Protein 10.8

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR



Roasted Asparagus with Balsamic Vinegar image

A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.

Provided by Gemini26

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 6

Number Of Ingredients 5

2 pounds fresh asparagus, trimmed
2 tablespoons olive oil
½ pinch ground sea salt
⅛ teaspoon ground black pepper
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
  • Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

Nutrition Facts : Calories 75 calories, Carbohydrate 7.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 31.7 mg, Sugar 3.9 g

GRILLED ASPARAGUS WITH CAPER SALSA



Grilled Asparagus With Caper Salsa image

Caprino fresco is a soft, tangy Italian goat cheese, and here, it lends a deep creaminess to a caper salsa that is draped over grilled asparagus. The recipe, from the chef Yotam Ottolenghi, is quickly prepared. Bread may be needed to sop up the rest of the salsa. (If caprino fresco isn't available, try another soft goat cheese, like chèvre.)

Provided by Sam Sifton

Categories     vegetables, side dish

Time 25m

Yield Serves 6

Number Of Ingredients 9

3 bunches asparagus, approximately 1 pound, woody ends trimmed and discarded
2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper to taste
1/4 cup capers, ideally small, drained, rinsed and patted dry
Grated zest of 1 lemon
2 teaspoons lemon juice
1 small garlic clove, peeled, crushed and minced
1/3 cup parsley leaves, roughly chopped
1/2 cup crumbled caprino fresco cheese, or another soft goat cheese like chèvre

Steps:

  • Fill a medium-size pot with cold water, and place it over high heat. When the water boils, add the asparagus, and blanch for 1 minute. Drain the asparagus, and rinse it immediately under cold water. Drain the asparagus again and place in a medium bowl, with 1 tablespoon of the oil, a pinch of salt and a generous grind of black pepper. Mix gently, and set aside.
  • Light a charcoal or gas grill, or place a grill pan on the stove over high heat. Once it is hot, add the asparagus in batches, and grill for approximately 2 to 3 minutes, turning a few times, until the spears are lightly charred. Transfer to a large platter with all the tips facing in one direction.
  • Meanwhile, make the salsa. Mix together the capers with the remaining tablespoon of oil, the lemon zest, lemon juice, garlic and parsley. Add the goat cheese to the mixture, stir gently and spoon over the asparagus.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 356 milligrams, Sugar 2 grams

ROASTED ASPARAGUS



Roasted Asparagus image

Roasting asparagus brings out the vegetable's inherent sweetness.

Provided by Melissa Hamilton

Categories     Vegetable     Appetizer     Side     Roast     Fourth of July     Picnic     Vegetarian     Quick & Easy     Low Cal     High Fiber     Mother's Day     Backyard BBQ     Asparagus     Spring     Birthday     Shower     Healthy     Potluck     Bon Appétit     Easter

Yield Makes 4 servings

Number Of Ingredients 5

24 large asparagus spears (about 2 pounds), trimmed and peeled
Extra-virgin olive oil
Coarse sea salt and freshly ground black pepper
Aged balsamic vinegar
Parmesan, for shaving

Steps:

  • Preheat oven to 400°F. Arrange asparagus spears in a single layer on a large rimmed baking sheet. Drizzle oil over asparagus and turn to coat. Season with salt and pepper. Roast, turning occasionally, until lightly browned and just tender, 18-20 minutes.
  • Transfer asparagus to a platter. To serve, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears.

ROASTED ASPARAGUS WITH CHERRY TOMATOES AND GARLIC



Roasted Asparagus with Cherry Tomatoes and Garlic image

This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.

Provided by Martha Stewart

Categories     Dinner Side Dishes

Number Of Ingredients 7

2 pounds pencil asparagus, ends trimmed
2 cups cherry tomatoes
12 cloves garlic, peeled and smashed
1/4 cup extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly squeezed lemon juice

Steps:

  • Preheat oven to 400 degrees.
  • Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
  • Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.

QUICK ASPARAGUS STIR-FRY



Quick Asparagus Stir-Fry image

One of my favorite quick recipes for green asparagus, stir-fried with garlic and olive oil. A squeeze of fresh lemon juice brightens the asparagus up at the end.

Provided by Toi

Categories     Side Dish     Vegetables     Asparagus

Time 11m

Yield 4

Number Of Ingredients 5

2 tablespoons olive oil
1 clove garlic, minced
1 pound asparagus, trimmed and cut into 1 1/2-inch diagonal pieces
salt
1 squeeze lemon juice, or to taste

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 4.8 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 41.3 mg, Sugar 2.1 g

ROASTED ASPARAGUS WITH CAPERS AND LEMON



Roasted Asparagus with Capers and Lemon image

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

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

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.

Tips:

  • Choose thick asparagus spears for roasting, as they will hold their shape better.
  • Trim the asparagus spears by removing the tough ends.
  • Toss the asparagus spears with olive oil, salt, and pepper before roasting.
  • Roast the asparagus spears at a high temperature (425°F) for 10-12 minutes, or until they are tender and slightly charred.
  • Serve the roasted asparagus spears immediately, topped with garlic, capers, and lemon zest.

Conclusion:

Roasted asparagus with garlic and capers is a simple but elegant side dish that can be served with a variety of main courses. The asparagus spears are roasted until tender and slightly charred, and then tossed with garlic, capers, and lemon zest. This dish is a great way to enjoy the fresh flavors of asparagus.

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