Roasted Asparagus

I seem to have ongoing problems cooking asparagus – it’s either too hard or too soft, particularly when I try to steam or boil it. Having given up on those methods, I tried roasting it and was very happy with the outcome. My partner didn’t like it so much (he wasn’t a fan of the crunchy tips) so it probably won’t be to everyone’s taste.

Ingredients:

• 180 g (6.3 oz) of raw asparagus spears
• 30 ml (1 fluid oz) of olive oil
• Sea salt to taste

Recipe:

1. Preheat the oven to 200 C (390 F).
2. Trim the stalk ends of the asparagus spears to remove any tough pieces.
3. Toss the asparagus in the oil so that it is evenly coated.
4. Put the asparagus in an oven proof dish, and sprinkle with sea salt to taste.



5. Bake the asparagus for approximately 20 minutes, turning once. The tips of the asparagus should be slightly crunchy when done.
6. Serve.

Nutritional Info:

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