Ingredients

8 spears British asparagus per person
olive oil
sea salt
freshly ground black pepper
1 slice smoked salmon, cut into strips
lemon wedges

1. In a bowl, toss your asparagus with a helping of olive oil, a good pinch of sea salt and black pepper.
2. Lay the asparagus on a baking sheet and roast in a preheated oven (200C/400F/Gas 6) for 10 minutes.
3. Transfer the asparagus to a warmed serving dish and arrange the smoked salmon over the spears. Serve with lemon wedges.