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Roasted Asparagus With Crispy Leeks And Capers Recipe • 5★ • 20 Min
Ingredients
- 1 pound thick asparagus, ends trimmed
- 1 large leek, white and light green parts, halved lengthwise and thinly sliced
- 2 tablespoons drained capers
- Lemon wedges, for serving
- ¼ cup parsley, leaves and tender stems, torn
- 2 teaspoons Dijon mustard
- 2 teaspoons drained capers, finely chopped
- 1 small garlic clove, finely grated or minced
- 3 tablespoons extra-virgin olive oil
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