Oven-Roasted Asparagus with Olive Oil

30 asparagus, fat spears
2 T extra virgin olive oil
1 teaspoon Maldon sea salt
1/4 cup water

Preheat oven to 300 degrees with the fan on.

Snap the asparagus by bending it near the bottom of each spear. It will break where the woody stem meets the tender upper part.

Toss the asparagus with olive oil. Place on a small baking sheet in one layer. Pour water into the pan, then sprinkle with crumbled sea salt. Roast until they are cooked and creamy in texture but still with a little bite to it. It usually takes 10-15 minutes. To test, cut off a small piece from the bottom of a spear and taste. The tips should darken and dry just a bit in the roasting process.

Serve these hot or room temperature.

Serves 6