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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.
Print Recipe
Course: Side Dish
Cuisine: Mediterranean
Ingredients Method Notes

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

Method
 

  1. Pre heat oven or grill to 425.
  2. Place asparagus on a cooking sheet and drizzle olive oil. Sprinkle with salt and toss the asparagus to incorporate.
  3. Top with sliced leeks and capers.
  4. Roast for 10 – 18 minutes, depending on how thick your stalks are and how el dente you prefer the asparagus.
  5. We usually start checking after about 10 minutes.
  6. Don’t worry if the leeks and capers look a little burned; they are just crispy and only add more flavor.
  7. 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)