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. 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 ½ inch in diameter. Asparagus is a wonderfully nutritious vegetable, boasting fiber, antioxidants, vitaminsC & E, iron and zinc. It is associated with increased immunity, digestive health, and lower cholesterol.

Makes: 4 servings
Time to cook: 20 minutes

Ingredients

For the Asparagus

· 1 pound thick asparagus, ends trimmed

· 2 tablespoon extra-virgin olive oil

· Kosher salt and black pepper

· 1 large leek, white and light green parts, halved lengthwise and thinly sliced

· 2 tablespoons drained capers

· Lemon wedges, for serving

· ¼ cup parsley, leaves and tender stems, torn

For the Mustard Sauce

· 2 teaspoons Dijon mustard

· 2 teaspoons drained capers, finely chopped

· 1 small garlic clove, finely grated or minced

· 3 tablespoons extra-virgin olive oil

· Kosher salt and black pepper 

Cooking Instructions

1. Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and ½ teaspoon salt until well coated.

2. 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.

3. 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.

4. 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.

Nutrition per serving
197 calories; 17 grams fat; 2 grams saturated fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams protein; 4 grams fiber; 3 grams sugar; 403 milligrams sodium

Recipe by Melissa Clark, NY Times Cooking  

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