Roast Asparagus

Ingredients for  4  Servings

• 400g

  Asparagus spears, trimmed
• 1

  Large garlic clove, thinly sliced
• 2-3 tsp

  Non-pareil capers, drained
• 1

  Sprig thyme, leaves picked
• 40g

  Blanched hazelnuts, roughly chopped
• 2 tbsp

  Fruity olive oil
• ½

  Lemon, juice only, to taste
• 50g

  Parmesan shavings
• 1 tbsp

  Roughly chopped flatleaf parsley
• Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  Less than 10 minutes

Method

1. Preheat the oven to 180°C/Fan 160°C/Gas 4.
2. Arrange the asparagus on a baking tray in a single layer. Scatter the sliced garlic and capers around the asparagus, add the thyme leaves and chopped hazelnuts and season well with salt and freshly ground black pepper. Drizzle over the olive oil and shake the tin to coat the asparagus spears in oil. Roast the asparagus in the hot oven for 8–10 minutes – depending on the thickness of the spears – until tender.
3. Squeeze over the lemon juice, scatter with Parmesan shavings and roughly chopped parsley and serve.