Roasted Asparagus With Crispy Leeks and Capers
Roasted Asparagus With Crispy Leeks and Capers are an amazing side recipe that goes well with almost all meal plan. It’s low-carb, delicious, veggie-packed and can be prepared in a short time.
Allowed for all Ideal Protein phases. Give it a try.
Serving size
Ingredients
- 1 lb thick asparagus, ends trimmed
- 1 tbsp. extra-virgin olive oil
- Kosher salt and black pepper
- 1 large leek, white and light green parts, halved lengthwise and thinly sliced
- 2 tbsp. drained capers
- Lemon wedges, for serving
- ¼ cup parsley, leaves and tender stems, torn
Mustard Sauce:
- 2 tsp. Dijon mustard
- 2 tsp. drained capers, finely chopped
- 1 small garlic clove, finely grated or minced
- 3 tbsp. extra-virgin olive oil
- Kosher salt and black pepper
Preparation
Step 1
Heat up oven to 425°F.
Step 2
Put asparagus on a rimmed sheet pan and toss with 1 tbsp. oil and ½ tsp. salt until well coated.
Step 3
Now, in a small bowl, stir together leeks, 1 tbsp. oil, and a pinch each of salt and pepper.
Step 4
Sprinkle leeks on top of asparagus followed by sprinkling capers.
Step 5
Roast until asparagus are tender and golden brown, for about 12 to 18 minutes.
Step 6
To make the mustard sauce, take a small bowl and whisk together mustard, capers and garlic. Now, slowly whisk in olive oil, a few drops at a time to form a thick, emulsified dressing. Season with salt and pepper to taste.
Step 7
Take out the asparagus out of the oven and squeeze a lemon wedge over. Sprinkle parsley on top.
Step 8
Serve with mustard sauce and more lemon wedges on the side.
Step 9
Enjoy!
