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. Roast until asparagus is tender, about 12 to 15 minutes, tossing halfway.
  3. 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.
  4. Transfer asparagus to a serving dish. Top with crispy capers, pistachios, parsley and lemon juice.