Asparagus and roasted camelina oil

Asparagus (1 lb)

2 tablespoons of Signé Caméline roasted camelina oil
2 tablespoons of Signé Caméline roasted camelina seeds
1 lemon
Pepper and fleur de sel to taste

1. Preheat oven to 450° F
2. Place the asparagus on the baking tray
3. Pour in the oil and roll the asparagus to coat well
4. Zest the lemon over the asparagus and place a few wedges on top
5. Garnish with the remaining ingredients
6. Bake for approximately 8 minutes