Roasted Asparagus and Leeks Recipe
Roasted Asparagus and Leeks Recipe photo by Taste of Home

Roasted Asparagus and Leeks Recipe

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No vegetable says spring quite like asparagus. In this recipe, we combine pretty green spears with leeks. Crushed red pepper adds a bit of zest.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings


  • 3 pounds fresh asparagus, trimmed
  • 12 medium leeks (white portion only), halved lengthwise
  • 4-1/2 teaspoons olive oil
  • 1-1/2 teaspoons dill weed
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving equals 83 calories, 2 g fat (trace saturated fat), 0 cholesterol, 98 mg sodium, 15 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchange: 1 starch.


  1. Place asparagus and leeks on an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine the remaining ingredients; pour over vegetables.
  2. Bake at 400° for 20-25 minutes or until tender, stirring occasionally. Yield: 12 servings.
Originally published as Roasted Asparagus and Leeks in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p154

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Reviewed Jun. 12, 2014

"This recipe was so easy to prepare and absolutely delicious! I cut the recipe by two-thirds since it was just my husband and me, and omitted the red pepper flakes. We really enjoyed it and I will definitely make this again!"

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