Roasted Leek and Garlic Asparagus Recipe
- Sunday, March 7th, 2010
- 28 Comments
Spring seems just around the corner, so I was inspired to experiment with some fabulous spring vegetables. Luckily, I found a beautiful bunch of asparagus in my fridge. ☺
Asparagus lovers and haters
Asparagus are one of those vegetables that some people just love, and others just hate… Of course, nobody likes how it makes your pee smell. But who cares what your pee smells like, when something can taste so delicious and is so good for you?
Did you know…?
In the past there was some debate about whether all or just some people experience a change in urine odor after consuming asparagus. Several studies in the ’80s showed that while all people produce the smell, only about 22% of the world population can actually smell it. I hope the subjects in those studies were well compensated.
To roast or to saute?
I was not really in the mood for cleaning pans later on, so I decided to roast them. While I could have just roasted them plain with some salt and drizzled them with olive oil before serving, I was in the mood for something fancy. We do not even have to talk about Mark… I don’t think he is ever in the mood for something fancy.
Adding flavor and nutrition
I wanted to add some more vegetables to the asparagus in order to boost flavor and nutrition. I also decided to add a crunchy topping for some texture contrast and additional flavor complexity. Can you tell I really like “flavor”? Well, I am so glad I made these. The result is this amazing asparagus recipe. It is perfectly elegant, super tasty, fast to prepare and makes a minimal mess! I am so happy to share this recipe with you. Enjoy!
Roasted Asparagus with Leek, Garlic and a Crunchy Topping
Makes 4 Servings
- 1. Preheat oven to 375° Fahrenheit or 400° Fahrenheit if your oven is a non-convection oven.
- 2. Wash the asparagus, leek and parsley. But of the tough part of the asparagus. Make sure to make a deep cut into the leeks in order to wash out all the dirt.
- 3. Arrange the asparagus on a a baking tray lined with parchment paper. Place the leek and garlic slices evenly on top. Sprinkle a tiny bit of salt over everything.
- 4. In a small chopper, combine the parsley, Marsala wine and salt. Add cashews and pulse until cashews are small but still crunchy (not flour!). Sprinkle topping over asparagus.
- 5. Roast asparagus for 8-12 minutes until “al dente”. Be sure not to overcook them. They will get stringy and mushy…
- 6. Drizzle ½ Tbsp of olive oil over the asparagus. Serve with some lemon wedges for optional sprinkling.
Asparagus are high in potassium and low in sodium. This mineral composition combined with their large quantity of the amino acid asparagine makes asparagus a natural diuretic. Historically, it was used to treat illnesses that cause swelling (arthritis, rheumatism etc.) So it is the perfect food when you are retaining some unwanted water (ladies!). ☺
The picture above shows a little bit less than two servings. Feel free to plan two servings per person. That is what Mark and I did. ☺
This recipe was a great success. I love asparagus plain, but the extra texture and flavor were really good. I may be a food purist, but sometimes food really is better with more flavor and texture. I’ll definitely ask for this again next time I see asparagus in the fridge (and I’ll be sure to make sure it gets in the fridge when we are at the market tomorrow).
per servingCalories: 125, Fat: 7g, GL: 5, Fiber: 3g, Protein: 5g, Carbohydrates: 11g