2 lbs asparagus, trimmed (about 2 bunches)
14 cup capers, drained and rinsed
2 tablespoons extra virgin olive oil
14 teaspoon crushed red pepper flakes
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.