Roasted Asparagus With Crispy Capers and Pistachios Image

Roasted Asparagus With Crispy Capers and Pistachios

Mary's Kitchen Crush - "Mary Loves Myra"

Prep Time
Cook Time


  • 500¬g (1.25 lb) asparagus, trimmed
  • 2½ tablespoons (38g) olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons (45g) drained capers
  • ¼ cup (60g) finely chopped pistachios
  • 1 tablespoon (8g) finely chopped parsley
  • ½ lemon, juiced


  1. Preheat oven to 425F (220C)
  2. Spread asparagus onto a large rimmed baking sheet. Toss with 2 tablespoons (30ml) of olive oil and season with salt and pepper.
  3. Roast until asparagus is tender, about 12 to 15 minutes, tossing halfway.
  4. Heat the remaining olive oil in a small non-stick skillet over medium-high heat.
  5. Dry capers with a paper towel and add to oil, frying just until crisp, about 2 to 3 minutes.
  6. Transfer asparagus to a serving dish.
  7. Top with crispy capers, pistachios, parsley and lemon juice.