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Baked Asparagus

- 4 tbsp (60 ml)olive oil
- 12 asparagus spears
- 1 sprig fresh thyme
- salt and pepper
- 3 tbsp (45 ml) margarine
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) capers, drained

Pre-heat the oven to 200F (95C.) This low temperature is ideal for baking the asparagus slowly, cooking it through, but not making it soggy. Snap off the woody ends of the asparagus spears. Spread out the asparagus on parchment paper on a baking sheet. Drizzle with olive oil and add some salt and pepper. Lay the thyme on top. Cover with another sheet of parchment paper, tucking it under the bottom sheet. Bake at 200F (95C) for about 1 1/2 hours. If the asparagus is thin, it may be done sooner - after an hour, press on it through the paper to see if it seems soft.

Make a sauce by melting the margarine and adding the lemon juice and capers. When the asparagus is done, remove the thyme and drizzle the sauce over it. Serves 2.