Ingredients

The following ingredients have 4 Servings
  • 500g/1 lb asparagus ((3 standard Australian bunches))
  • 1 1/2 tbsp extra virgin olive oil
  • 1/4 tsp each salt and pepper
  • 1 garlic clove (, finely minced (knife or garlic press))
  • 2 tbsp lemon juice
  • 2 tbsp parmesan (, freshly grated)

Instruction

  • Preheat oven to 220°C/430°F (200°C fan).
  • Snap the woody ends off the asparagus - it will naturally break at the right point.
  • Pile onto tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss, then spread out on tray.
  • Roast 7 minutes, or until ends have a bit of colour on them and the asparagus is just cooked through. It will take 10 - 12 minutes for very thick ones. Don't let them get wrinkly and sad!
  • Remove from oven.
  • Toss with lemon juice, if using. Pile onto serving platter, grate over optional parmesan. Serve!