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Ingredients
- thin asparagus spears 1 pound (450g)
- light, mild olive oil 2 tablespoons
- the juice of a lemon
Method
- Preheat the oven to 350F (180C).
- Place the spears on a large sheet of aluminum foil.
- Drizzle over the oil and lemon juice and then scatter over a seasoning of salt.
- Bring the edges of the foil up and seal them tightly (you want the asparagus to cook in its own steam).
- Bake for fifteen to twenty minutes, until the spears are tender.
