- 31,7 oz asparagus;
- 2 tablespoons extra virgin olive oil;
- 80 ml vegetable stock;
- 2 tablespoons Legnano capers;
- 2 tablespoons flaked almonds, toasted;
- Black ground pepper;
Wash the asparagus under cold running water, cut the white end of the stem and scrape with a knife, taking care not to break the tips.
Rinse again under running cold water and cut into pieces of about 1.2 cm, keeping the tips intact.
In a pan fry the asparagus and capers in olive oil over medium heat for about 2-3 minutes.
Season with salt and add the broth.
Cook covered for about 10 minutes over medium-low heat.
When cooked, remove the cover, dry the remaining liquid up the heat.
Add the almonds, stir to mix the flavors.
Season with pepper and serve.