It’s the height of the English asparagus season. Since the quality of English asparagus is so good and the season is so short, we’ve been eating asparagus in a myriad of ways – tarts, pasta, salads, even in sandwiches! This, however, has to be one of my favourite ways of cooking asparagus. By roasting the spears you bring out the sweet nuttiness which is then enhanced by the sweet tang of balsamic – utterly divine!
Balsamic Roasted Asparagus (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
- 1 bunch asparagus
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper
- Trim the woody ends off the asparagus spears by gently bending and snapping off the tough end
- Place on a baking tray and drizzle with the oil, vinegar and seasoning
- Roast at 220 degrees centigrade/gas mark 7 for 10 to 15 minutes. Serve hot or at room temperature.