A simple roasted asparagus and spring onion soup.
Spread the asparagus and onions out on a large rimmed baking sheet, drizzle with 1 - 2 teaspoons olive oil and a generous pinch of sea salt. Give everything a good shake to spread the oil and saltiness around. Place the packet of garlic somewhere on the baking sheet, and stick in the oven. Roast for 20 - 30 minutes, until the asparagus is soft and browned a bit on the outside.