Roasted Asparagus With Crispy Leeks and Capers
In this supremely springy recipe, thick asparagus stalks and thinly sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Capers also make an appearance in the mustard sauce served alongside, which adds a tangy, mayonnaise-like richness. You can double the recipe, if you wish, though you may have to increase the roasting time by a few minutes to make up for a more-crowded pan. Serve this on its own as a first course, or as an accompaniment to roast chicken, braised meats or seared fish. Just don’t use thin asparagus: It’ll cook too quickly, before the leeks have a chance to turn golden. Stick with spears that are at least 1/2 inch in diameter.
- Total:
- Serves: 3 persons
Ingredients
- 1pound thick asparagus, ends trimmed
- 2tablespoon extra-virgin olive oil
- Kosher salt and black pepper
- 1large leek, white and light green parts, halved lengthwise and thinly sliced
- 2tablespoons drained capers
- Lemon wedges, for serving
- ¼cup parsley, leaves and tender stems, torn
- 2teaspoons Dijon mustard
- 2teaspoons drained capers, finely chopped
- 1small garlic clove, finely grated or minced
- 3tablespoons extra-virgin olive oil
- Kosher salt and black pepper
Instructions
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.