Roasted Asparagus with Crispy Leeks and Capers - Middlebury Food Co-op
Spring is finally here and with this change in seasons comes the arrival of the tender spring veggies our bodies crave after a long, cold New England winter. Wh
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 1 lb asparagus, bottom ends trimmed
- 2 T extra-virgin olive oil
- Kosher salt
- 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
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