Roasted Asparagus with Garlic Oil

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1 ½ pounds asparagus
2 large cloves garlic, thinly sliced on a diagonal.
¼ cup grapeseed or olive oil
1 small leek, halved, sliced, cleaned and dried
2 tablespoons roasted and salted pumpkin seeds
Balsamic vinegar or Saba for drizzling


1. Preheat oven to 425 degrees.
2. In a small saucepan, heat ¼ cup grapeseed or olive oil until simmering.
3. Add the garlic and cook until it is golden brown. Using a slotted spoon, remove and set aside.
4. Add the sliced leek and cook until slightly crisp, but not brown. Using a slotted spoon, remove and set aside.
5. Trim the asparagus spears by slicing 3-4 slices off the end of each spear. Toss these sliced with 2 tablespoons of oil (more if needed) and refrigerate any remaining oil for later use. Reserve slices and set aside.
6. Place the remaining asparagus on a parchment lined baking sheet and roast for 6-8 minutes until bright green and crisp.
7. Toss the asparagus slices with warm spears.
8. Platter and sprinkle with reserved leeks, garlic and pumpkin seed. Drizzle with vinegar and serve.

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