Roasted Asparagus and Leeks

Have you ever tried a leek?  It's a milder version of an onion, in the garlic family.  It was part of my Ultimate Reset diet, but I'd never tried them before.  My last week of the Ultimate Reset was a bit odd because I took a break between weeks 1&2, and week 3.  I managed to get food poisoning right as I was starting week 3, and it took me almost 2 months to get my head in gear and clear my schedule again. 

Anyways, on week 3 I accidentally bought leeks instead of fennel.  Whoops.  I had that and asparagus chopped and ready to go, and last minute realized I needed a recipe.  I found a delicious sounding recipe that included both ingredients and sounded super easy!  Here is how I made it my own.

Ingredients:
1 batch of leeks
1 bunch of asparagus
EVOO
sea salt

Directions:
- Heat oven to 425
- Wash leeks thoroughly and cut the roots and the top of the stalk off
- Cut leeks into 1/2" slices, then cut those circles in half
- Wash asparagus and cut bottoms off
- Cut the asparagus into 1" pieces
- Lay the veggies on a roasting pan or a cookie sheet with sides
- Drizzel 2 tsp of EVOO over the veggies, top with some sea salt to taste, and stir until evenly coated
- Put the sheet of veggies in the oven for 5 min
- Remove; stir and bake for another 2 min
*cook less time if you like them to have any crunch.  This makes them a little soft.

I also added a little sprinkling of Wildtree's Scampi Blend seasoning to give it more flavor.  It was good!  This can feed 6 people as a side, or 2 as a main dish.