Asparagus – A quick side dish
Pre heat oven to 210°C. Wash 2 bunches of asparagus and remove any woody ends. Place asparagus in a large bowl and combine with 2-3 teaspoons of Kyneton Olive Oil, chopped garlic (optional), salt flakes and freshly ground pepper. Roast asparagus until just tender, 6-8 minutes depending on thickness of spears. Transfer asparagus to a plate and top with Parmigano Reggiano. It’s that quick and easy.