Deliciously simple, this is an easy way to capture the fresh flavours of spring in this quick and easy side dish.
A great companion to grilled ribs or a filet of salmon, or enjoy it served over some quinoa or orzo for a quick lunch.
Let’s make this:
INGREDIENTS:
1 large bunch thick asparagus
2 Tbs capers, rinsed
1 lg leek, sliced
2 Tbs olive oil, divided
salt & pepper
OPTIONAL
lemon wedges to serve
dijon caper sauce: 1 Tbs dijon mustard; 1 Tbs drained capers finely chopped; 1 clove garlic, minced; 3 Tbs olive oil; 1 tsp grated lemon zest; 1 tsp lemon juice
THIS IS HOW:
Preheat oven to 425º
place trimmed asparagus on baking sheet and toss with 1 Tbs olive oil, salt & pepper
split leek in half lengthwise and rinse well, removing all the dirt; dry on a towel
thinly slice white and light green parts of the leek
in a small bowl, toss leeks with remaining 1Tbs of olive oil and capers
spread over top of the asparagus
roast for 10-12 minutes, until leeks are crispy and asparagus is golden (roasting time will depend on thickness of your asparagus)
For dijon caper sauce:
in a small bowl, mix dijon mustard, chopped capers, garlic, olive oil, salt & pepper.
stir in lemon zest and lemon juice, adding more lemon juice if sauce is too thick
spoon over asparagus when serving
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