WHAT?! A double dose of tasty today?! HECK YES! Are you ready for the most delicious, best asparagus recipe ever?
Yep. You heard me. Delicious and asparagus in the same sentence. (Sorry dad!) This isn’t your grandma’s overcooked boiled asparagus recipe.
I love asparagus pretty much most ways – cold and in a salad or hot and crunchy and covered in garlic, butter and Parmesan, but this one takes the cake. And I only know about it because its my mother in laws recipe! (The marriage gift that keeps on giving)
Confession: I didn’t know what a leek was until I started dating my now-husband.
When my mother in law served these the first time, I fell in love. You know how, when you roast Brussels sprouts, leaves fall off and get super crispy and salty and amazing? That’s what the leeks do. The asparagus cooks perfectly, there’s a blend of salt and olive oil all over them, and then there are just amazing crunchy bites of leek goodness in between.
It also helps that this is a ridiculously simple recipe, and the best asparagus recipe I’ve found.
Like, put it all on and bake it all up type of recipe. Pair this with the steak strips from earlier and you have an amazing, healthy meal, only two dishes to do, and all of it complete in 15 minutes!
My recipe uses one bundle of asparagus. If you are feeding a lot of people, up your bundles. I also LOVE the leeks, so I use two instead of one. Follow your taste buds.
Break off your asparagus ends, lay them out on your baking dish. Add you olive oil drizzle, your salt and pepper, and sprinkle on those leeks! Then bake and ENJOY!
Its recipes like these that remind me that healthy eating doesn’t have to be expensive, time consuming, or exhausting. It’s an excellent reminder.
What are YOUR favorite recipes that are healthy and easy?!?! Tell me below in the comments!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Passive Time | 15 minutes |
| Servings |
servings
|
- 1 bundle asparagus trimmed
- 2 leeks Cut into rounds, then quarter those rounds (white parts only)
- Salt to taste
- Pepper to taste
- drizzle olive oil
Ingredients
|
|
- Preheat oven to 400°(F)
- Trim ends of asparagus. Lay out on baking sheet
- Cut leeks. You'll only use the white parts. Sprinkle on top of the asparagus
- Drizzle olive oil on top of all of it. Not too much to weigh it down or make it greasy.
- Salt and pepper to taste - I tend to "over salt" my roasted veggies because something scientific happens in the oven and it somehow comes out perfectly salted, even when I have used an excessive amount.
- Roast for 15 minutes, or until the leeks are crisp and the asparagus is cooked to your liking. Serve immediately,
Asparagus Pro tip: just bend them, where they snap is "trimming" the ends. I don't remember where I got that fun fact, so I'm preemptively sorry for not linking!
Leeks: You only use the white part of the leek. I tend to slice the end up to where the green starts so I have rounds of leek. Then i cut those in quarters. Then to sprinkle them on top of the asparagus, just work them with your fingers to separate the layers (if you've never seen a leek - think layers like an onion)
