This roasted white asparagus recipe features fresh ingredients like pine nuts, capers and dill. It's the perfect natural, woodland dish that's accentuated by the vibrant hue of the white asparagus.
Heat oven to 425°F. Line a baking sheet with parchment paper.
Spread the asparagus out onto the sheet in one layer. Brush generously with the olive oil. Season with salt and pepper.
Sprinkle the capers and pine nuts on top. Drizzle with the remaining olive oil.
Roast for about 10 to 15 minutes, or until fork-tender and golden brown. Keep an eye on them. It will take longer for thicker spears.
Serve topped with fresh dill.
Notes
Store leftover asparagus in an airtight container in the fridge for up to 3 to 5 days. It can be frozen for up to 10 to 12 months.
You can test the asparagus for doneness by inserting a fork into the stem; it should be tender but not mushy. You can also try snapping a spear in half; it should have a little snap to it but not be too crispy.