Oven-roast asparagus with smoked salmon

Apr 18 2008 by Bill Oldfield, The Journal

Serves two

THE asparagus season starts in a few weeks but is short, so take advantage. Look out for local farms that produce their own. You can buy it, cook it and eat it within hours of being picked.

The season tends to be in May and June, possibly stretching a little either side. Eating local food in season gives a certain satisfaction and keeps down the food miles.

This is so simple, it’s hardly a recipe. It makes a starter or could be doubled up to make a light lunch; and if you get the chance to eat this in the garden, take it.

INGREDIENTS

:: Six spears of asparagus per person

:: Extra virgin olive oil

:: Sea salt

:: Freshly ground black pepper

:: One slice of smoked salmon

:: Lemon wedges

METHOD

Pre-heat the oven to 200°C (gas mark 6). Trim the asparagus of any woody parts. In a large bowl, toss the asparagus with some olive oil, salt and pepper. Place the asparagus on an oven tray and roast for 10 minutes.

Place on warm plates and top with the smoked salmon. Accompany with lemon wedges and drizzle a little more olive oil over and around.

Recipes are taken from Oldfields Restaurants cookbook, Passion for Real Food, out now and available in good bookshops for £12.95. For discounted copies contact (0191) 370-9595 or go to www.oldfieldsrestaurants.com