Oven-Roasted Asparagus And Leeks - cooking recipe

Ingredients

6 leeks
20 asparagus spears
1 tablespoon olive oil
1/2 teaspoon salt
fresh black pepper
balsamic vinegar

Preparation

Preheat oven to 400 degrees.
Trim each leek at root end, then cut off top where the thick green leaves begin.
Cut in half lengthwise and soak in cold water 10 minutes.
Rinse, then pat dry.
Trim tough ends of asparagus.
Combine leeks and asparagus in a large bowl.
Drizzle with olive oil and add salt and pepper.
Toss to coat.
Place in a large roasting pan and roast until vegetables start to turn brown, about 25 minutes.
Let cool 5 minutes, then drizzle with balsamic vinegar.