By Week 527. Year 11. Tommy is 44. A quiet spring week. Work, school, dinner. The ordinary machinery of a family that has been running for 11 years of documented life and longer before that. The food was simple — crawfish pasta — and the simple was enough and the enough was everything.
Made crawfish pasta this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. The door is open.
The crawfish pasta was the star of the week, but a meal like that deserves something alongside it that matches its quiet confidence — and roasted asparagus and leeks is exactly that. Spring was already in the air, the asparagus was at the market, and leeks have a way of caramelizing into something that smells like the season itself. If the pasta filled the house, this was what grounded it — a side dish that asks nothing of you and gives everything back.
Roasted Asparagus and Leeks
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4
Ingredients
- 1 lb fresh asparagus, tough ends trimmed
- 2 medium leeks, white and light green parts only, halved lengthwise and sliced into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
- Optional: 2 tablespoons grated Parmesan cheese for finishing
Instructions
- Preheat oven. Heat your oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Prep the vegetables. Rinse the asparagus and leeks well — leeks hold sand between their layers, so rinse thoroughly after slicing. Pat dry with a clean towel.
- Season. Spread the asparagus and leeks in a single layer on the prepared baking sheet. Drizzle with olive oil and toss to coat evenly. Sprinkle with salt, pepper, garlic powder, and thyme.
- Roast. Roast in the preheated oven for 18—22 minutes, tossing once halfway through, until the asparagus is tender and slightly caramelized at the tips and the leeks are softened and golden at the edges.
- Finish and serve. Remove from the oven and drizzle with fresh lemon juice. If using, sprinkle with Parmesan while still hot. Serve immediately alongside your main.
Nutrition (per serving)
Calories: 95 | Protein: 3g | Fat: 7g | Carbs: 8g | Fiber: 3g | Sodium: 210mg