“As the British asparagus season is relatively short, lasting until the end of June, I like to eat it at every opportunity.  Roasted asparagus is such a simple recipe and tastes so good it can be eaten on its own or served with grilled or roasted meats.”

Ingredients
Serves 4

•    450g (1 lb) asparagus
•    2-3 tbsp olive oil

To serve:
•    Very thinly sliced ham

Method

Take the fresh asparagus spears and remove the lower woody part – bend each spear low down, near the cut end, it should snap easily.  Save the wood y parts for flavouring soup.

Line a large baking tray with Bake-O-Glide and place the asparagus spears onto this in a single layer.  Brush over or roll the asparagus in the olive oil.

2,3 and 4 oven AGA: Slide the tin onto the top set of runners in the roasting oven and roast for 6-8 minutes, until just cooked.  Timing is dependent upon the thickness of the spears.

Conventional cooking: Roast at 230°C (450°F), fan oven 210 °C, Gas Mark 8 for 6-8 minutes, dependent upon the thickness of the spears.

Serve hot or cold.  The asparagus partners very well with thinly sliced ham, for an ideal summer lunch in the garden.