Easy Roasted Leek And Asparagus Salad Recipes

OVEN-ROASTED ASPARAGUS AND LEEKS

Steps:

• Preheat oven to 400 degrees.
• Trim each leek at root end, then cut off top where the thick green leaves begin.
• Cut in half lengthwise and soak in cold water 10 minutes.
• Rinse, then pat dry.
• Trim tough ends of asparagus.
• Combine leeks and asparagus in a large bowl.
• Drizzle with olive oil and add salt and pepper.
• Toss to coat.
• Place in a large roasting pan and roast until vegetables start to turn brown, about 25 minutes.
• Let cool 5 minutes, then drizzle with balsamic vinegar.

ROASTED ASPARAGUS AND LEEKS

Steps:

• Place asparagus and leeks on an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; pour over vegetables. , Bake at 400° for 20-25 minutes or until tender, stirring occasionally.

ROASTED ASPARAGUS SALAD

Steps:

• Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely., In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.

ASPARAGUS-MUSHROOM-LEEK SAUTé

Steps:

• Sauté bacon. Set aside.
• Reserve 1 tablespoon bacon fat.
• Add olive oil (optional).
• Clean, stem and slice mushrooms.
• Clean leeks, slice into small slices, separating the rings. Discard the dark green end.
• Sauté mushrooms and leeks in bacon fat/olive oil until mushrooms are slightly done. Don't overcook.
• Cut asparagus into bite size pieces, discarding the tough ends.
• Blanch asparagus in hot boiling water until slightly crunchy. Don't overcook.
• Combine asparagus, bacon, mushrooms and leeks in fry pan.
• Add salt/pepper. Sprinkle with parmesan cheese. Serve warm. Enjoy.