Roasted Asparagus With Crispy Leeks and Capers

Name: Roasted Asparagus With Crispy Leeks and Capers
Total time: 20 min
Ingredients: 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; 1/4 cup parsley, leaves and tender stems, torn; 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

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cooking.nytimes.com

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Total: 20 minutes

Servings: 3.5

Author : Melissa Clark

asparagus capers dijon mustard

Roasted Asparagus With Crispy Leeks and Capers

Instructions

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Step 1

Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.

Step 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.

Step 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.

Step 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.

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