Roast asparagus with garlic and capers

Ingredients

350g/12oz asparagus
2 tbsp olive oil
1 large garlic clove, very thinly sliced
1 tbsp large capers in brine, rinsed and drained
½ orange, juice only

Method

1. Preheat the oven to 200C/400F/Gas 6, or fan 180C/350F/Gas 4.
2. Bring a large pan of water to the boil, add the asparagus and boil for 2 minutes until crisp, but beginning to go tender.
3. Drain and refresh under cold water. Dry on kitchen paper.
4. Pour the oil into a shallow roasting tin and roll the asparagus in it to coat.
5. Scatter over the garlic slivers and capers and roast for 8-10 minutes until the asparagus is tinged, browned and cooked through - test by inserting a knife into a few spears. Sprinkle with orange juice, season and serve warm.