We love asparagus.
Apart from Skye Gyngell’s take on asparagus with her wonderful Spinach, Fennel & Asparagus Salad featured in ‘A year in my kitchen’ here’s just another simple way to eat these early summer seasoned favourites.
- Preheat an oven to 220 degrees C.
- Take the ‘tough’ ends of the asparagus off by snapping them in your fingers (they’ll naturally break where the tender meets the tough).
- Put the asparagus in a roasting dish, and drizzle with the olive oil. Toss to evenly coat then sprinkle with sea salt, and pepper. Make sure there’s space around your asparagus and they’re not crowded otherwise they will ‘steam’ instead of roast.
- Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.