1bundle / 500g /1lbfresh asparagus spearsgreen or white
1-2tablespoonolive oilextra virgin
¼teaspoonsaltfleur de sel, Maldon or Celtic sea salt
freshly ground pepper
1tablespoonhazelnuts(or walnuts/flaked almonds)
Instructions
Preheat oven to 180°C fan/200°C/400°F/Gas 6.Wash the spears then cut off the dry bottoms (either a little to 2cm from the bottom, depending on their freshness).
Although optional, trim off the triangular peduncles and lightly scrape off the outer skin with a sharp knife towards the bottom of the spears. (This makes them easier to digest - and how they're served in French restaurants.
Lay the spears in a single layer in a roasting tin. Toss them in the olive oil, a little salt and 2-3 grinds of the pepper mill. Sprinkle over nuts, if using.
Roast for 8-12 minutes, depending on their thickness.
Notes
Thickness: for thin spears, roast for 8 minutes. Thicker spears will need 12 minutes (up to 15 minutes for thick white spears).Roasted asparagus should still have a little bite to them and preserve their colour with a little roasting on their heads.Serve as an accompaniment to chicken, fish and seafood. Also good on their own with: