Shop Now

Roasted Asparagus & Leeks with Burnt Butter Chilli Almond Crunch

Leeks are so much more than just a base to a soup or stew. Roasting them in the oven really deepens their sweet flavour, yet still retains their absorbency which is perfect for carrying sauce – slowly roasted with asparagus until slightly charred, then kissed with a crunchy burnt butter almond sauce that’s infused with a little spice…this really is a very romantic side dish.

Breakfast

Lunch

Dinner

Quick Sticks

Serves 2-4

Prep Time 5 Mins

Cook Time 20 Mins

Ingredients

Method

2 large leeks
600g asparagus (about 2 bunches)
1 tbsp extra virgin olive oil
⅓ cup flaked almonds
⅓ cup salted butter
½ tsp chilli flakes
10g fresh mint leaves
Salt
Pepper

Method

1
Preheat the oven to 200c celsius and line a roasting tray with greaseproof paper. Cut the leeks into 2cm rounds and the asparagus into thirds, then place onto the tray. Pour over the olive oil and season generously with salt and pepper. Place into the oven to roast for 15 minutes or until the vegetables are soft and slightly charred, ensuring you turn at the halfway mark.
2
Once the vegetables are cooked, prepare the burnt butter toasted almonds - heat a small non stick frypan over a high heat. Add the almonds and toast until just golden. Turn down the heat to medium and add the butter and chilli flakes. Cook the butter briefly until it begins to bubble and turn a golden brown (approximately 1 minute). Once the butter has coloured, turn off the heat.
3
Assemble the roasted vegetables onto a round serving platter and pour over the hot buttery nuts. Finish with a scattering of fresh mint and serve immediately.

Loved this one? See Programs Send to friends Pin the recipe