EASY ROASTED LEEK AND ASPARAGUS SALAD

Easy Roasted Leek and Asparagus Salad image

Number Of Ingredients 12

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1 bunch Asparagus
1 Large leek
2 tablespoons EVOO
1 pinch Sea salt
2 tablespoons Toasted pine nuts
2 tablespoons For the dressing - Olive oil
1 clove Garlic, peeled and crushed
1/4 teaspoon Sea salt
1/4 teaspoon Freshly ground black pepper
1/4 teaspoon Granulated sugar
1 teaspoon Lemon zest
2 tablespoons Freshly squeezed lemon juice

Steps:

1. Preheat oven to 425º F. Have two roasting pans available.
2. Wash and dry asparagus. Cut off the stiff, tough bottom portion of the stalks and discard.
3. Remove top dark green leaf section and root section from the leek. Rinse remaining white and light green portion thoroughly in water. Slice leek crosswise into 1/8" disks. If the leek still contains some dirt, wash the disks in a bowl with cold water. Strain and pat dry.
4. Place asparagus, leek, and olive oil in one of the roasting pans. Stir to coat the vegetables with the olive oil. Sprinkle lightly with salt. Transfer half of the vegetables into the other roasting pan and spread so that there is only one layer of vegetables in each pan.
5. Roast vegetables in the preheated oven for 5 minutes, then remove from oven and stir gently. Arrange so they are in one layer again. Roast in oven for 3-6 minutes longer, or until the edges are brown and they are crisp-tender.
6. Allow leeks and asparagus to cool for about 5 minutes. Transfer vegetables to medium bowl. Sprinkle pine nuts on top.
7. In a small bowl, whisk together olive oil, garlic, salt, pepper, sweetener of choice, and lemon zest. Stream in lemon juice while vigorously whisking.
8. Pour dressing over the vegetables and pine nuts. Toss and refrigerate until ready to serve. Allow the salad to return to room temperature before serving.