It’s the season for asparagus, and I personally couldn’t be any more delighted. I adore it! When I lived in Germany, the moment white asparagus came into season, we ate it with every meal, wrapping each steamed spear in ham and pouring thick, creamy butter sauce on top. This recipe uses green asparagus and pairs it with fragrant leeks, citrusy lemon and creamy avocado Alfredo. It’s a lighter twist on one of my all-time most nostalgic meals.
Asparagus: is a great source of fiber, folate, vitamins A, C, E and K and chromium, is rich in detoxifying compound glutathione, fights bone, breast, colon, larynx and lung cancers, is high in antioxidants and slows the aging process.
Roasted Asparagus & Leek with Vegan Alfredo
Cook Time: 20 minutes
Keywords: bake roast side vegan vegetarian asparagus leeks
Ingredients (Serves 2)
- 8-10 asparagus spears
- 4 leeks
- 1 lemon
- 1 tbsp extra-virgin olive oil
- 1 tsp sea salt
- 1/2 tsp pepper
- Dollop of Vegan Alfredo
Snap the ends off of the asparagus. They will naturally snap where they need to, so don’t force any particularly length across all spears. Cut the remaining spears into thirds. Chop along the length of 4 leeks. Rinse the leeks and asparagus.
Slice one lemon.
Put the veggies and lemon in a medium-sized bowl and drizzle with olive oil, mixing the veggies until each is evenly coated. Spread the mixture on a baking sheet, season with salt and pepper and bake in a 400 degree Fahrenheit oven for 20 minutes, or until the asparagus has browned, the lemon has caramelized and the leeks are tender throughout.
Serve with grated parmesan cheese or a dollop of my Vegan Alfredo. Garnish with fresh basil and a dash of paprika.