Best 3 Roasted Asparagus And Leeks Recipes
Are you craving a delectable side dish that is packed with flavor and nutrients? Look no further than roasted asparagus and leeks, a culinary delight that will tantalize your taste buds. This combination of two spring vegetables offers a perfect balance of flavors, with the earthy, slightly bitter asparagus contrasting beautifully with the sweet, delicate leeks. Roasting them brings out their natural flavors, caramelizing the edges and creating a smoky, slightly crispy texture that is simply irresistible. Whether you're serving them as a side dish for a special occasion dinner or enjoying them as a light and healthy lunch, roasted asparagus and leeks are sure to impress. And with three variations provided in this article, you can easily customize the dish to suit your preferences, making it a versatile addition to your culinary repertoire.
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ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS
In this supremely springy recipe, thick asparagus stalks and thinly sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Capers also make an appearance in the mustard sauce served alongside, which adds a tangy, mayonnaise-like richness. You can double the recipe, if you wish, though you may have to increase the roasting time by a few minutes to make up for a more-crowded pan. Serve this on its own as a first course, or as an accompaniment to roast chicken, braised meats or seared fish. Just don't use thin asparagus: It'll cook too quickly, before the leeks have a chance to turn golden. Stick with spears that are at least 1/2 inch in diameter.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
- In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
- While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
- Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.
OVEN-ROASTED ASPARAGUS AND LEEKS
This oven-roasted asparagus and leek recipe is simply delicious. If thick asparagus is unavailable, use thin spears, and adjust the cooking time; thin asparagus will cook faster.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- 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 running water, and pat dry.
- Heat oven to 400 degrees. Trim tough ends from asparagus. In a large bowl, combine asparagus and leeks. Drizzle olive oil over vegetables, and toss to coat. Add salt, and season with pepper; toss to combine.
- 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 heat-proof surface until vegetables are cool enough to eat. When ready to serve, drizzle with balsamic vinegar, if desired.
ROASTED ASPARAGUS AND LEEKS
No vegetable says spring quite like asparagus. In this recipe, we combine pretty green spears with leeks. Crushed red pepper adds a bit of zest.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place asparagus and leeks on an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; pour over vegetables. , Bake at 400° for 20-25 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
Tips:
- Choose fresh, tender asparagus and leeks. Look for spears that are bright green and have tight, closed tips. Avoid any spears that are wilted or have brown spots.
- Trim the asparagus and leeks before roasting. Cut off the tough ends of the asparagus spears and the root ends of the leeks. Then, cut the asparagus spears and leeks into 2-inch pieces.
- Toss the asparagus and leeks with olive oil, salt, and pepper. This will help them to roast evenly and develop a nice flavor.
- Roast the asparagus and leeks at a high temperature. This will help them to caramelize and get slightly crispy.
- Serve the roasted asparagus and leeks immediately. They are best enjoyed when they are hot and crispy.
Conclusion:
Roasted asparagus and leeks are a simple but delicious side dish that can be enjoyed with a variety of meals. They are also a great way to get your daily dose of vegetables. With just a few simple ingredients and a little bit of time, you can have a delicious and healthy side dish that the whole family will enjoy.
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