Serves 4 as a starter

Ingredients

• 8 spears British asparagus per person
• Olive oil
• Sea salt
• Black Pepper
• 1 slice smoked salmon cut into strips
• Lemon Wedges

Method

In a bowl, toss your asparagus with a glug of olive oil, a good pinch of Maldon salt and a freshly ground black pepper

Lay the asparagus on a baking sheet and roast in a preheated oven (200c, gas mark 6) for 10 minutes

Transfer the asparagus to a warmed serving dish and arrange the smoked salmon over the spears

Serve with lemon wedges