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It is simple and quick cooking and can add an interesting twist to salads, tarts and, of course, any meal.
24 spears of firm fresh asparagus, ends removed
4 Tbsp extra-virgin olive oil
sea salt flakes
freshly ground pepper
6 sprigs fresh thyme
2 lemons for serving
pinch or two of sea salt
Heat the oven to 200degC.
Place an oven dish in the oven to heat up (I use a swiss-roll tin).
Place the asparagus in a flat dish and drizzle over enough oil to moisten it. Season with salt and pepper, scatter over the thyme and squeeze half to one lemon over the asparagus.
Roll the asparagus around in the flavoured oil, then carefully tip in to the hot oven dish, making sure you get all the flavoured oil.
Spread evenly over the baking tray and roast for 3 minutes, then check and give the asparagus a quick turn. Cook for a further 3 minutes or until it is lightly golden and still has a little crunch.
Serve immediately with a little sprinkle of sea salt flakes and lemon wedges.
Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.