Mary styled this recipe beautifully for my. It's roasted asparagus, leeks, and red potatoes. Perfect served on toast or crackers or even made into a soup.
1 bunch Asparagus
5 Red Potatoes
2 cloves Garlic
Salt & Pepper
Drizzle of Olive Oil
Chop up vegetables into uniform pieces. Soak leeks in bowl of cold water after slicing to remove any sand or grit.
Drizzle with olive oil and sprinkle with salt and pepper. We used pink salt and pink peppercorns.
Bake at 375 degrees for 20-25 minutes.
Served on toast or crackers or puree into a soup with broth.