Balsamic Roasted Asparagus
Serves 4
Published in: The Coloradoan
1 bunch fresh asparagus -- crisp and green with close heads, about 1
pound
2 portabella mushrooms
1 leeks -- white part only
Balsamic vinegar
Salt and pepper
Oil for roasting
Preheat the oven to 375-400 degrees. Snap off the ends of the asparagus,
and peel, if necessary. Discard the tough stem from the mushrooms, scrape
the gills out with the side of a teaspoon, if desired, and cut across into
1/2-inch slices. (The dark brown gills turn everything dark - it's not a
problem, unless it bothers you.) Cut the root end off the leeks, and
remove the green tops for stock or discard. Slice the leeks vertically and
wash thoroughly, then slice lengthwise into 1/2-inch strips. Arrange the
vegetables in a sprayed baking dish, sprinkle with 1/2 teaspoon salt and
freshly ground black pepper, dot
with coconut oil (about 1 tablespoon) and splash with a good Balsamic
vinegar, about 3 tablespoons . Roast until tender, about 15-20
minutes. Serve
immediately.
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