Roasted Asparagus & Leeks

1 lb of Asparagus
2 leeks (white parts only)
1 ½ - 2 Tb of Olive Oil
Kosher Salt & Pepper to taste

Preheat oven to 400 Degrees

Trim asparagus, cut leeks lengthwise and rinse thoroughly. Dry leeks and asparagus with paper towel.

Put vegetables on roasting pan and sprinkle with olive oil, salt and pepper. Roast for 20-30 minutes, depending on the size of the asparagus.

Rebecca’s Helpful Tips:

Use the leftovers in scrambled eggs the next day

 

 


 
 
 
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