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.