It’s been cold and miserable, but at least one thing is the way it should be in spring. It still is asparagus season, for a few weeks. Don’t be prejudiced! It’s yum and this is the easiest dish ever to impress with.
Preparation Time:5 minutes
Cooking Time:15 minutes
Level of Difficulty:Easy
- Olive oil
- Sea salt
- Organic lemon
- Handful of freshly grated parmesan cheese
- Pre-heat your oven to 200°C. Rinse the asparagus andchop off the woody, pinkish bit of the stalk, about 1-2 cm. Line themup in a neat row, in one layer, in an oven-proof dish. (If you don’thave one, you can use aluminum foil to fold one yourself.) Sprinkle theasparagus with olive oil and sea salt, then roast them for about 15minutes. The tips will get colour, but watch out so they don’t burn.Move the asparagus to a plate, sprinkle lemon juice generously and topwith grated parmesan cheese. Serve as a starter, a tapas or with fish.