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Oven-roasted Asparagus & Leek with Lemon Vinaigrette

This Month's Farmers' Market Dinner

It's asparagus season! This meal tastes of spring and is especially delicious when you oven-roast young asparagus just until browned and still slightly crunchy in the centre. Yum!

Ingredients (per person, upscale to your family size):

MARKET
- 6 asparagus spears
- 1 baby leek
- 1 lemon
- smoked salmon (optional)
ADDITIONAL
- chilli (fresh, flakes or sauce)
- 1 1/2 tbsp olive oil
- salt and freshly cracked pepper
- rice noodles

Directions:

  1. Wash and trim asparagus and cut in thirds. Wash, trim and quarter leek lengthwise and then cut in half. Put on baking sheet, drizzle with 1/2 tbsp olive oil, season with salt and pepper and roast under grill in preheated oven.
  2. Cook noodles until soft.
  3. Make a dressing from lemon juice, chilli, remaining olive oil and salt and pepper.
  4. Combine all ingredients and top with smoked salmon if desired.