Roasted Asparagus and Leeks
- 1 bunch asparagus
- 1 large leek, white and light green parts only (slice down the middle, rinse in between all the layers, slice down the middle of each half and slice thinly, removing the dark green parts)
- 2 tablespoons avocado oil
Place a piece of foil in a large baking sheet. Break off or trim the bottom woody part of the asparagus stalks. Line the asparagus on the prepared baking sheet. Trim the dark green part of the leek off, slit down the middle and rinse all the dirt out between the layers. Cut the leek in 1/8″ slices. Sprinkle the leek pieces around the asparagus. Drizzle with the oil and sprinkle lightly with the salt. Mix the vegetables in the oil until everything is evenly covered with it, then line the asparagus back up and distribute the leek pieces back around them.
Roast in a 425° oven for 6 to 10 minutes for slender asparagus, 11 to 14 minutes for average asparagus, and 15 to 20 minutes for very thick asparagus. Perfectly roasted asparagus is bright green and crisp. Overly roasted asparagus is olive colored, floppy and the peel is tough and chewy.