This recipe from The New York Times is a home run! We have historically been fans of thin spears, but thicker works better here. The asparagus roast while the leeks and capers get crispy and more than a little browned.
Roasted Asparagus with Crispy Leeks and Capers
We have roasted salmon steaks on a sheet pan with the roasted asparagus and served them as a side with grilled tenderloin and Stuffed Potatoes.
One of our “go to” spring and summer recipes. The leeks and capers crisp up and taste perfect.
Very low Carb, this usually serves 2, so about 3 – 4 CHO per serving.
Ingredients
- ½ lb. (227 gr) asparagus, trimmed 4.5 CHO
- 1 inch (23 gr) leeks, thinly sliced 3 CHO
- 1 TBSP capers drained and rinsed
- 1 TBSP olive oil
- ¼ tsp. salt
Instructions
- Pre heat oven or grill to 425.
- Place asparagus on a cooking sheet and drizzle olive oil. Sprinkle with salt and toss the asparagus to incorporate.
- Top with sliced leeks and capers.
- Roast for 10 – 18 minutes, depending on how thick your stalks are and how el dente you prefer the asparagus.
- We usually start checking after about 10 minutes.
- Don’t worry if the leeks and capers look a little burned; they are just crispy and only add more flavor.
- Serve immediately.
