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