What is the role of olive oil when briefly roasting purple asparagus spears, according to nutrient absorption principles?

It aids in the simultaneous absorption of fat-soluble vitamins like Vitamin E

When preparing purple asparagus using a quick roasting method alongside a drizzle of olive oil, the goal is to achieve a dual nutritional benefit. Olive oil itself is a source of healthy fat. By including this fat source during cooking, one maximizes the retention of water-soluble vitamins, such as Vitamin C, which might otherwise be lost through minimal water evaporation during roasting. Crucially, the presence of this healthy fat simultaneously facilitates the body's ability to properly absorb fat-soluble vitamins, such as Vitamin E, which is also present within the asparagus spears. This dual action ensures a comprehensive uptake of the vegetable's full spectrum of nutrients.