Roasted Asparagus with Crispy Leeks and Capers - Middlebury Food Co-op

Ingredients

• 1 lb asparagus, bottom ends trimmed
• 2 T extra-virgin olive oil
• Kosher salt and black pepper
• 1 large leek, white and light green parts, halved lengthwise and thinly sliced
• 2 T drained capers
• Lemon wedges, for serving
• ¼ C parsley, leaves and tender stems, torn
• 2 tsp Dijon mustard
• 2 tsp drained capers, finely chopped
• 1 small garlic clove, finely grated or minced
• 3 T extra-virgin olive oil