At this time of the year we usually start having to rack our brains for ideas because the relative onslaught begins and friends are constantly ‘popping in’ for a drink that invariably turns into supper or dinner. It’s a good idea to keep basics like capers, olives and anchovies in the cupboard and when you go out shopping always bear the unexpected visitors in mind. There’s nothing easier to serve than asparagus and they’re readily available at the local supermarket and deli so they can be bought at the drop of a hat. Combined with capers these asparagus are turned into an utterly delicious starter or even a quick meal in no time at all.

Ingredients

• 350g green asparagus
• 2 tbsp extra virgin olive oil
• 1 large garlic clove, very finely sliced
• 1 tbsp large capers, rinsed and drained
• ½ orange, juice and grated zest
• Salt and freshly ground black pepper

Method

• Preheat the oven to 200 C.
• Boil the asparagus  for  about 2 minutes until they are still crisp but just beginning to get tender and then drain and refresh under very cold water, dry them on a few layers of absorbent kitchen paper – take care.
• Coat the asparagus in the olive oil and orange zest  (just roll it in the oil mixture) and place the spears into a shallow baking dish.
• Sprinkle with the finely sliced garlic and the capers and roast for about 5 – 8 minutes until the asparagus is just tinged and just tender.
• Sprinkle with the orange juice, season with salt and freshly ground black pepper to taste and serve warm.