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Joanne Harris, Fran Warde

Roasted Asparagus Spears

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
The French Kitchen: A Cookbook
The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This is a simple and delicious way to prepare asparagus, and works wonderfully in salads.

Ingredients

  • 500 g green asparagus spears
  • 3 tbsp olive oil
  • sea salt

Method

Trim the white ends from the asparagus; I sometimes like to cut at an angle.

Heat the oven to 200°C/gas 6.

Drizzle a large non-stick baking tray with the olive oil, add the asparagus, toss them in the oil, then

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