Oven Roasted Asparagus and Leeks

Oven Roasted Asparagus and Leeks

Serves 4

Note: If thick asparagus is unavailable, use thin spears and adjust cooking time accordingly. Thin asparagus will cook faster.

6 medium leeks

20 thick asparagus spears (about 1 pound)

1 tablespoon olive oil

1/2 teaspoon salt

Freshly ground pepper to taste

Balsamic vinegar (optional)

1. Trim each leek at the root end, making sure the stalk stays intact, then cut off the top where the green part begins. Cut leeks in half lengthwise. Immerse in a bowl of cold water to loosen any sand or grit. Rinse under cold water, and pat dry.

2. Heat oven to 400°F. Trim tough ends from asparagus. In a large bowl, combine asparagus and leeks. Drizzle olive oil over vegetables and toss to coat. Add salt, pepper, and toss again.

3. Place vegetables in a heavy roasting pan, and transfer to oven. Roast until vegetables start to turn brown and are fork tender, about 25 minutes. Remove pan from oven, and set on heatproof surface until vegetables are cool enough to serve. When ready to plate, drizzle with balsamic vinegar, if desired. Serve quickly.

I am not normally a fan of Martha Stewart, but this recipe came from her magazine, Martha Stewart Living, May 1998. I give credit where credit is due when I can.