Serves 4 as a starter
Ingredients
8 spears British asparagus per person
Olive oil
Sea salt
Black Pepper
1 slice smoked salmon cut into strips
Lemon Wedges
Method
1
In a bowl, toss your asparagus with a glug of olive oil, a good pinch of Maldon salt and a freshly ground black pepper.
2
Lay the asparagus on a baking sheet and roast in a preheated oven (200c, gas mark 6) for 10 minutes.
3
Transfer the asparagus to a warmed serving dish and arrange the smoked salmon over the spears.
4
Serve with lemon wedges.
