Roasted Asparagus with Crispy Leeks and Capers


  • 1 lb asparagus, ends trimmed
  • 2 Tbls extra-virgin olive oil
  • Kosher salt and pepper
  • 1 large leek, white and light green parts, halved lengthwise and thinly sliced
  • 2 Tbls drained capers
  • Lemon wedges for serving
  • 1/4 cup parsley, leaves and tender stems, torn

Mustard Sauce

  • 2 teaspoons Dijon mustard
  • 1small garlic clove, finely grated or minced
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and black pepper


  • 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. 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. 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. 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.

Source: NY Times

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