A minimal, golden finish that lets the asparagus speak for itself.
Serves 2–4
Ingredients
- 1 bunch fresh asparagus, trimmed
- 2–3 tbsp extra virgin olive oil
- Zest of 1 lemon
- Freshly cracked black pepper
- House of Pincho finishing salt
Method
- Preheat oven to 200°C.
- Place the asparagus on a baking tray in a single layer. Drizzle with olive oil and gently toss to coat. Sprinkle with lemon zest and black pepper.
- Roast for 12–15 minutes, until the tips are lightly crisp and the stems are tender, with a golden finish.
To Serve
Transfer to a serving plate and finish with a generous pinch of House of Pincho sea salt.
Simple, warm, and quietly refined, where the final touch of salt brings everything into balance.