This is hardly a recipe.
I brought some asparagus which is in season at the moment, but when I got home I realised it was a bit wrinkled and floppy. Not good.
Rather than steaming it and accentuating its imperfections I thought I would blitz it in the oven with some olive oil and Maldon salt. 10 minutes and 200°C later and… yum.
I liked how the chunks of salt got caught in the nubbly tips of the spears. Lovely with my Jersey Royal potatoes (can’t get enough of those boys).