Asparagus with almonds and capers


  • 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;
  • Salt;



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.