Meatless Monday = Roasted Asparagus and Leeks

Asparagus and Leeks1

 

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.

Maine

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)

 

Asparagus and Leeks5

  • 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.

Asparagus and Leeks6

  • Slice shallots lengthwise into large matchsticks

Asparagus and Leeks4

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

Asparagus and Leeks3

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

Asparagus and Leeks2

  • 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.

Asparagus and Leeks1

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s