Oven-roasted leeks and asparagus
4 servings
45 minutes
Oven-roasted leek and asparagus is a simple yet exquisite dish from Estonia. Estonian cuisine is known for its respect for fresh and natural ingredients, and this recipe is no exception. The light sweetness of the roasted leek harmonizes with the tender asparagus, creating a subtle, slightly caramelized flavor. Olive oil adds a velvety texture, while freshly ground black pepper and coarse salt highlight the vegetables' natural tones. The finishing touch is balsamic vinegar, which gives the dish a tangy acidity and depth. It’s an ideal side for fish or meat and also a light standalone dish for those who appreciate minimalism and sophistication in food.
1
Cut the dark green leaves and roots of the leek. Cut the remaining parts in half lengthwise, wash under cold water, and dry.
- Leek: 6 pieces
2
Preheat the oven to 200 degrees.
3
Cut the tips off the asparagus.
- Asparagus: 500 g
4
In a large bowl, mix the asparagus and leeks, drizzle with olive oil, season with salt and pepper. Mix well.
- Asparagus: 500 g
- Leek: 6 pieces
- Extra virgin olive oil: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
5
Place the vegetables in a dish and bake in the oven until soft and golden for 25 minutes. Let cool slightly.
6
Before serving, optionally drizzle with balsamic vinegar.
- Balsamic vinegar: to taste