- 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
- Place asparagus and leeks on an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine the remaining ingredients; pour over vegetables.
- 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
Reviews for Roasted Asparagus and Leeks
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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!"