Roasted Asparagus and Leeks
- 1 bunch asparagus
- 1 large leek
- 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 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 degree oven for 6 minutes, stir, spread back out, then roast another 5 to 6 minutes, until crisp tender.