Roasted Asparagus with Crispy Leeks and Capers
This recipe from The New York Times is a home run! We have historically been fans of thin spears, but thicker works better here. The asparagus roast while the leeks and capers get crispy and more than a little browned.
Roasted Asparagus with Crispy Leeks and Capers
We have roasted salmon steaks on a sheet pan with the roasted asparagus and served them as a side with grilled tenderloin and Stuffed Potatoes. One of our “go to” spring and summer recipes. The leeks and capers crisp up and taste perfect.
Ingredients
- ½ lb. (227 gr) asparagus, trimmed
- 1 inch (23 gr) leeks, thinly sliced
- 1 TBSP capers drained and rinsed
- 1 TBSP olive oil
- ¼ tsp. salt
Instructions
- Pre heat oven or grill to 425.
- Place asparagus on a cooking sheet and drizzle olive oil. Sprinkle with salt and toss the asparagus to incorporate.
- Top with sliced leeks and capers.
- Roast for 10 – 18 minutes, depending on how thick your stalks are and how el dente you prefer the asparagus.
- We usually start checking after about 10 minutes.
- Don’t worry if the leeks and capers look a little burned; they are just crispy and only add more flavor.
- Serve immediately.
Notes
When serving these asparagus with salmon, we loved a medium bodied Italian Red Wine, with the tenderloin and Stuffed Potatoes, a big Shiraz from Australia fit the bill perfectly!
We’ve served:
- Castel Gio condo Brunello di Montalcino 2016 ($47.00)
- Mollydooker Two Left Feet Shiraz/Cabernet/Merlot 2018 ($34.00)