A Recipe Prompted by Admiration: “Roasted Asparagus with Almonds, Capers, and Dill”
A heartfelt asparagus danke to @teffe_kocht
I’m always in awe of Stefanie’s kitchen rhythm—how gracefully she glides through cookbooks and cuisines. For me, trying a new recipe often feels like launching a major project. Ingredients alone can take a week to gather.
But when Stefanie recreated my asparagus roll just a few days after my post —using precisely 2mm-thin pork slices (rare even in Singapore!) by working directly with her butcher—I knew I had to respond in kind. Her swift, loving execution was inspiring. My reply came with a two-week delay, but with deep sincerity.
*My teriyaki pork roll is in this day’s carousell:
Ottolenghi’s Asparagus, Reimagined
The recipe is from @ottolenghi, featured on @taste, titled:
“Roasted Asparagus with Almonds, Capers, and Dill”
(link: https://tastecooking.com/recipes/roasted-asparagus-with-almonds-capers-and-dill/)
My 2023 goal was to get more comfortable with oven cooking, though my default is still a wok or boiling pot. When Stefanie showed her pan-fried version, it suddenly felt more approachable.
Key takeaways:
- Toasted sliced almonds in butter are magical. Nutty, rich, and transformative.
- Capers—crisped in hot oil—add intense brightness and crunch.
- Even average asparagus tastes new when paired with the right textures.
The result? A wow-worthy side with both warmth and zing. I’m now thinking of how to use butter-toasted almonds in everything—over fish, grains, or salads.
Visual Guide to the Recipe
“Roasted Asparagus with Almonds, Capers, and Dill”
Sesame Potatoes
Sesame Potatoes – Stefanie’s Cozy Favorite
Stefanie’s sesame potato dish was new to me, and it’s now a permanent bookmark in my kitchen playbook.
Here’s how I interpreted it:
- Halved waxy potatoes (like Yukon Gold or similar)
- Tossed in olive oil, then placed flat side down on a tray
- Sprinkled generously with sesame seeds and a touch of salt
- Into a cold oven, then roasted at 180°C for ~40 minutes
- Test with a bamboo skewer—like you’d test simmered vegetables in Japanese cooking
The sesame coating becomes golden and aromatic, while the bottom crisps beautifully. It’s rustic and refined all at once—deeply toasty, slightly sweet from the potatoes, and undeniably addictive.
Cooking as a Kind of Friendship Letter
In many ways, these dishes were not just about flavors, but about connection. Stefanie’s post reminded me how cooking is a way to communicate—to show gratitude, admiration, and shared delight in small discoveries.
The buttered almonds, the sesame potatoes, the spring crisp of asparagus—all felt like a conversation through food, across borders and kitchens.
オットレンギのレシピ “ローストアスパラガスのアーモンド＆ケイパーがけ（ディルの香りを添えて）”
オットレンギさんのレシピより、アスパラガスを主役にした、とってもシンプルで香り豊かな一皿。
ドイツに暮らす友人がInstagramでシェアしてくれてから、ずっと作ってみたかったレシピです。副菜には、そんな彼女に教わった、セサミポテト。
・ローストアスパラガス、アーモンド・ケイパー・ディルと
オットレンギさんのレシピ。本来オーブンで焼くアスパラガスですが、今回はフライパンで。ケイパーは水気をしっかり切ってから少量のオリーブオイルでカリッと揚げ、スライスアーモンドはこれまた少量のバターでじっくりと炒め揚げて風味を引き出します。アーモンドの香ばしさと食感に、思わず感動。こんなにおいしくなるなんて…！
・ドイツ風、セサミポテト
友人に教えてもらいました。男爵系のじゃがいもを半分に切って、オリーブオイルを全体に絡ませ、平らな面を下に。たっぷりのごまとお塩少々で味付け。オーブンはコールドスタート、180℃。竹串すっと入るまで40分程。素朴ながら、スペシャル！
食材を通して、友人の想いに応えるような食卓でした。
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