ROAST ASPARAGUS
Roasting asparagus adds a wonderful nutty flavour, it is simple and quick cooking and can add an interesting twist to salads, tarts and of course to any meal.
6 spears per person
4 servings
24 spears of firm fresh asparagus, ends removed
4 Tbsp extra virgin olive oil
Sea salt flakes
Freshly ground pepper
6 sprigs fresh thyme
2 lemons for serving
Pinch or two of sea salt
Method
Preheat the oven to 200C
Place a oven dish in the oven to heat up (I use a swiss-roll tin)
Place the asparagus into a flat dish and drizzle over enough oil to moisten the asparagus. Season with salt and pepper, scatter over the thyme and squeeze half to one lemon over the asparagus. Roll the asparagus around in the flavoured oil then carefully tip onto hot oven tray, making sure you get all the flavoured oil.
Spread evenly over the baking tray and roast for 3 minutes, check and give the asparagus a quick turn. Cook for a further 3 minutes or until lightly golden and still with a little crunch.
Serve immediately with a little sprinkle of sea salt flakes and lemon wedges.