Roasted Asparagus With Crispy Leeks and Capers

By Melissa Clark

Published March 16, 2021

  • Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
Media 1 of 1
Total Time
20 minutes
Rating
5(1,651)
Comments
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In this supremely springy recipe, thick asparagus stalks and thinly sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Capers also make an appearance in the mustard sauce served alongside, which adds a tangy, mayonnaise-like richness. You can double the recipe, if you wish, though you may have to increase the roasting time by a few minutes to make up for a more-crowded pan. Serve this on its own as a first course, or as an accompaniment to roast chicken, braised meats or seared fish. Just don’t use thin asparagus: It’ll cook too quickly, before the leeks have a chance to turn golden. Stick with spears that are at least ½ inch in diameter.

Featured in: Getting the Best Out of Thick Asparagus

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Ingredients

Yield:3 to 4 servings

FOR THE ASPARAGUS

  • 1 pound thick asparagus, ends trimmed

  • 2 tablespoon extra-virgin olive oil

  • Kosher salt and black pepper

  • 1 large leek, white and light green parts, halved lengthwise and thinly sliced

  • 2 tablespoons drained capers

  • Lemon wedges, for serving

  • ¼ cup parsley, leaves and tender stems, torn

FOR THE MUSTARD SAUCE

  • 2 teaspoons Dijon mustard

  • 2 teaspoons drained capers, finely chopped

  • 1 small garlic clove, finely grated or minced

  • 3 tablespoons extra-virgin olive oil

  • Kosher salt and black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 4 servings)

10 grams carbs; 197 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 4 grams fiber; 403 milligrams sodium; 3 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and ½ teaspoon salt until well coated.

  2. 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.

  3. 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.

  4. 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.

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Ratings

5 out of 5
1,651 user ratings
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Comments

Shourya Ray

Asparagus grow in length (not width) so plumper bottoms doesn't mean it's not fresh. As the article states, look at the tightly closed buds for freshness. As Jacques Pepin taught us, use a vegetable peeler to quickly remove the tougher out layer on fatter asparagus. This way, you won't be cutting and throwing away a delicious inch or two of the vegetable (you paid for). https://www.youtube.com/watch?v=pMH21I782IM&t=28s

Mary from Terry, MS

When roasting asparagas, I arrange them on a foil lined baking sheet with the tops aligned on one side of the pan so I can fold the foil over just the tops to prevent them from overcooking while the stalks get roasted and creamy inside. I like to roast lemon halves in the pan at the same time to squeeze directly over the spears or to make a piquant sauce like Melissa's mustard sauce recipe. Asparagus and sugar snap peas are quintessential spring delights.

Xfarmerlaura

Thicker asparagus are just from older plants. The asparagus council wants us to believe the thinner ones are better; it's easier for them to deal with younger plants (since asparagus is a perennial, which makes weeding harder and harder as years pass). The thick asparagus are the most special.

Wend

Excellent spring dish! I didn’t change a thing except I doubled the mustard sauce so I can make this again this week!

Greg Craig

I made this as is, and I have to say that this recipe is a masterpiece. Everything compliments and balances perfectly together - this is one of the best dishes I’ve prepared from NYT Cooking and I can’t recommend it highly enough!

Megan

swapped the leeks to under the asparagus so it didn’t burn too quickly- making the asparagus and the leeks both slightly charred and creamy! also tossed the leeks + asparagus in the dijon sauce right out of the oven, which was an incredible tweak for some strange reason this made the dish taste reminiscent of cheeseburger? not complaining!

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