Christine Rudolph, Susie Theodorou
By Christine Rudolph and Susie Theodorou
Trim the woody asparagus bases with a vegetable peeler. Place the peelings in a small saucepan, add enough oil to cover and heat gently until the oil just bubbles. Cool completely. Strain the oil and set aside, discarding the peelings.
Preheat the oven to 180°C (350°F).