Best 7 Asparagus With Anchovies And Capers Recipes

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**Asparagus With Anchovies and Capers: A Delightful Side Dish or Appetizer**

Asparagus with anchovies and capers is a classic dish that combines the delicate flavor of asparagus with the salty tang of anchovies and capers. This simple yet elegant dish is perfect as a side dish or appetizer, and it can be easily prepared in under 30 minutes. In this article, you'll find two variations of this dish: a traditional version made with butter and lemon, and a more modern version made with olive oil and balsamic vinegar. Both recipes are easy to follow and yield delicious results. So gather your ingredients and get ready to enjoy this springtime delicacy!

Here are our top 7 tried and tested recipes!

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 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

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.

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

ASPARAGUS WITH ANCHOVIES AND GARLIC



Asparagus With Anchovies and Garlic image

This one comes from Eating Well Magazine. Don't let the anchovies put you off. They add a nutty, salty flavor and along with the garlic and crushed red pepper, this dish is delicious.

Provided by TXOLDHAM

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

4 teaspoons extra virgin olive oil
2 tablespoons garlic, minced
1/4 teaspoon crushed red pepper flakes
2 bunches asparagus, tough ends trimmed, cut into 1-inch pieces
1 tablespoon water
2 teaspoons anchovy paste or 1 anchovy fillet, minced

Steps:

  • Heat oil in a large skillet over medium-high heat.
  • Add the garlic, red pepper flakes and anchovy paste (or anchovy fillet) stirring constantly until garlic is fragrant and anchovy melts.
  • Add asparagus and water and cook stirring occasionally until the asparagus is tender-crisp, about 5 minutes.
  • Serve immediately.

Nutrition Facts : Calories 107.4, Fat 5.4, SaturatedFat 0.9, Cholesterol 3.4, Sodium 181.2, Carbohydrate 11.3, Fiber 4.9, Sugar 3.2, Protein 7.2

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.

Tips:

  • Choose fresh, tender asparagus. Look for spears that are bright green and have tightly closed tips.
  • Trim the asparagus spears. Snap off the woody ends of the asparagus spears. You can also use a knife to cut off the ends.
  • Cook the asparagus until it is tender-crisp. You can cook asparagus in a variety of ways, including boiling, steaming, roasting, and grilling. Cook the asparagus until it is tender-crisp, but not mushy.
  • Don't overcook the asparagus. Overcooked asparagus is limp and mushy. Cook the asparagus just until it is tender-crisp.
  • Serve the asparagus immediately. Asparagus is best served immediately after it is cooked. You can drizzle it with olive oil, lemon juice, or your favorite dressing.

Conclusion:

Asparagus is a delicious and versatile vegetable that can be enjoyed in a variety of ways. With its delicate flavor and tender-crisp texture, asparagus is a perfect addition to any meal. Whether you're roasting it, grilling it, or sautéing it, asparagus is sure to please everyone at the table. So next time you're looking for a healthy and delicious side dish, give asparagus a try!

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