Roasted Green Asparagus
- 12 green asparagus spears
- 3 tablespoons olive oil
- 30g butter
- 1 pinch sea salt
- 2 sprigs fresh savoury herbs
- 1 clove fresh garlic
Wash the asparagus in cold water.
Cut off the white end and keep only the very green part of asparagus.
Remove the scales with a paring knife.
Place the asparagus in a pan with the butter, olive oil, garlic and sprigs of herbs.
Roast gently, covered, over a low heat.
Turn after five minutes and cook for another five.