Roasted Asparagus With Crispy Leeks and Capers

Step 1

Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.

Step 2

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

Step 3

While the asparagus stalks roast, make the mustard sauce: In a 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 to taste.

Step 4

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