If you like asparagus, you'll love it cooked this way. If you don't like asparagus, you might like it cooked this way - try it, it converted me!
1. Start with thick asparagus spears if you have the choice. Contrary to popular belief, the thick spears are not older, just from more established plants. They are actually juicier.
2. Wash the asparagus and chop off the bottoms. (If it feels like you're cutting through a slightly woody bit then cut a little higher.)
3. Here's the bit you're not expecting......
Put them on a baking tray, drizzle with oil and put in a preheated oven at 180C (gas mark 4).
4. They'll take about 15-20 minutes to cook (go slightly brown and crispy (but still juicy inside)), after which you can serve them as they are, season with salt or sprinkle with cheese. Brie works well although I'm sure stilton would too and parmasan has been recommended to me.
Simple as that!
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