Meatless Monday = Roasted Asparagus and Leeks

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GoodMotherDiet has temporarily relocated to Maine for the summer. We have a house on Bear Pond nestled at the base of Bear Mountain.  Maine is a land of a thousand lakes and mountains where time goes more slowly. and we spend our days outside taking advantage of the abundance of nature.  Life is very casual and dinner is generally a last minute gathering of friends at our various homes or restaurants after a long day of playing on the lake or hiking in the mountains, sometimes squeezing in a sunset cocktail before heading home to make dinner.


I flew in yesterday on the red eye and I am still getting my bearings. As always happens when I switch homes, I have to remember the layout of the kitchen, relocate the silverware drawer and take a look at the contents of the pantry.  It usually takes me several trips to Hannaford before I have everything restocked. By evening we had our first dinner party, a typical potluck which travels from house to house along the lake.  My contribution to the meal was Asparagus and Leeks with shallots and garlic, drizzled with olive oil and roasted in a hot oven.  Although it is not the prettiest or most elegant of dishes, it is simple and delicious, a perfect addition to any meal.   For an added touch of flavor, you can drizzle with balsamic vinegar before serving.

Roasted Asparagus and Leeks

  • Servings: 4-6
  • Difficulty: easy
  • Print

1 bunch asparagus
2 large or 3 small leeks
2 shallots
2 cloves garlic
2 Tbsn olive oil
1/2 tsp salt
1/4 tsp black pepper
1 Tbsn balsamic vinegar (optional)


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  • Trim rough end of asparagus and place in a baking dish
  • Trim  root end of leeks and cut off tops where the leaves start turning green.  Wash leeks under running water, fanning each layer like a deck of cards to remove any dirt left between the layers.  Pat dry and place in the baking dish.

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  • Slice shallots lengthwise into large matchsticks

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  • Slice garlic into thin strips
  • Sprinkle with salt and pepper

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  • Drizzle with olive oil and gently toss to coat vegetables with oil

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  • Roast in the oven at 400 degrees for about 25 minutes, stirring 3 or 4 times.  They should be tender and beginning to brown on the edges.

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