Roasted Asparagus

Recipe by Melissa Clark in NY Times

Yields: 3-4 servings

Ingredients:

For Asparagus

1 lb thick asparagus, ends trimmed

2T EVOO

Kosher salt and black pepper

1 lg leek, white and light green parts halved lengthwise and thinly sliced

2 T drained capers

Lemon wedges for serving

¼ c parsley, leaves and tender stems torn

For Mustard Sauce

2 t Dijon mustard

2 t drained capers, finely chopped

1 small garlic clove, minced

3 T EVOO

Kosher salt and black pepper

Preparation:

Heat oven to 425 F. Put asparagus on rimmed sheet pan and toss with 1 T EVOO and ½ t salt until well coated.

In small bowl, stir together leeks, remaining 1 T oil, and a pinch each salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12-18 min.

While asparagus stalks roast, make mustard sauce: In small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper.

Once asparagus stalks are out of oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.