Roasted Asparagus With Crispy Leeks and Capers

Asparagus grow in length (not width) so plumper bottoms doesn't mean it's not fresh. As the article states, look at the tightly closed buds for freshness. As Jacques Pepin taught us, use a vegetable peeler to quickly remove the tougher out layer on fatter asparagus. This way, you won't be cutting and throwing away a delicious inch or two of the vegetable (you paid for). https://www.youtube.com/watch?v=pMH21I782IM&t=28s

Thicker asparagus are just from older plants. The asparagus council wants us to believe the thinner ones are better; it's easier for them to deal with younger plants (since asparagus is a perennial, which makes weeding harder and harder as years pass). The thick asparagus are the most special.

When roasting asparagas, I arrange them on a foil lined baking sheet with the tops aligned on one side of the pan so I can fold the foil over just the tops to prevent them from overcooking while the stalks get roasted and creamy inside. I like to roast lemon halves in the pan at the same time to squeeze directly over the spears or to make a piquant sauce like Melissa's mustard sauce recipe. Asparagus and sugar snap peas are quintessential spring delights.

Thin asparagus can be roasted. I usually do them at 375 degrees for about 10 minutes, checking them after 6 minutes have passed.

So good. I had an unexpected delivery of 3 pounds of asparagus. All thin. So I roasted the leeks and capers in the oven for ten minutes, then added the asparagus and roasted for 8 min more. Perfect. I served this with pork chops and a lemon Dijon cream pan sauce so I skipped the sauce in the recipe. One pound of asparagus down, 2 to go...

Outstanding, and the sauce will work perfectly for any vegetable. This is my new go-to preparation for asparagus.

Thick or thin when I buy from a grocer I cut off about 1 inch from bottom of stem and put them in a glass of cold water for about 2 hours before cooking. They get really crispy and sweet.

Very inspiring, I had leeks and asparagus and capers. But spears were not thick so instead I cut the leeks the long way (the same length as the asparagus) and sweated them in some butter in a sauté pan with a lid, added some vermouth then piled the asparagus on top and let them steam with the lid one. Shavings of parmesan and some capers after. Delicious as a bed for a simple piece of steelhead. Thanks Melissa

Notwithstanding the thickness of your asparagus, just make this dish! The combination of the asparagus and the leeks and capers is delicious. The mustard sauce takes it to another level.

Roasting asparagus is the only way to prepare the thick ones. Peeling isn’t necessary. Roasted, they become sweet and quite silky, so much easier with less waste. Leftover stalks make a divine soup.

One pound of asparagus is not enough for this recipe. I would recommend at least 2. One leek creates many slices and it over powers the delicate taste of the asparagus. I would definitely use more next time

Delicious. Cut off only bottom 1/4 inch, to remove the dirt. Then used peeler to remove tough skin on lower inch or two. First time I did the recipe, the asparagus was too crowded in my sheet pan, causing spears in the middle to be a bit mushy. So, make sure your asparagus isn’t crowded in the pan. Thanks for a great recipe!

Thicker asparagus has a better taste than the thin ones. And it cooks better. Thin ones, no matter how attentive you are, end up flabby.

Peeling isn’t necessary for thick asparagus but they are so much better peeled.

This is delicious, although a bit too oily for our tastes. I tossed the asparagus with a couple teaspoons of olive oil and cut the amount of oil in he dressing by half.