Baked Asparagus and Leeks
From CRSWiki
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by Bob Cavanaugh
Ingredients & Amounts
1. 1 bunch Asparagus cut into 1 inch pieces (about 3 cups)
2. 2 Leeks, discard dark green leaves and slice bulb and tender greens (About 2 cups)
3. 2 Tbls vegetable or chicken broth or water
4. 1 Tbls Extra Virgin Olive Oil
5. 1/8 to 1/3 tsp ground black pepper ( amount depends on personal taste)
6. 1 Tbls Balsamic or favorite vinegar
Instructions & Comments
1. Cut Asparagus to 1 inch pieces and cut Leeks in thin slices.
2. Toss with broth, oil and pepper until evenly coated
3. Arrange in baking tray of counter top oven.
4. Set oven to 400 degrees F and bake mixture for 20 to 25 minutes.
5. After 15 minutes baking, mix vegetables again
6. Done when asparagus is tender crisp
7. Serve with a sprinkle of vinegar to taste
8. Makes two generous servings.
Nutrition Facts
| Calories (kcal) | 159.33 |
| Carbohydrates | 21.74g |
| Protein | 5.88 g |
| Fat | 7.4 g |
| Fiber | 5.8 g |
| Cholesterol | 0 mg |
| Calcium | 8 % |
| Copper | 23 % |
| Iron | 37 % |
| Magnesium | 15 % |
| Manganese | 32 % |
| Phosphorus | 18 % |
| Potassium | 36 % |
| Selenium | 8 % |
| Sodium | 2 mg |
| Zinc | 7 % |
| Vitamin A | 25 % |
| Vitamin B-6 | 23 % |
| Vitamin B-12 | 0 % |
| Vitamin C | 61 % |
| Vitamin E | 56 % |
| Thiamin (B-1) | 28 % |
| Folate | 156 % |
| Riboflavin (B-2) | 22 % |
| Niacin | 17 % |
| Pantothenic Acid | 9 % |
