Leeks are sliced paper thin and marinated with lemon juice, soy sauce and freshly grated ginger. Roasted asparagus makes the perfect canvas for the salty sour leeks in a side dish which celebrates spring’s bounty. This recipe comes to us from JL goes Vegan.
- 1 bunch asparagus
juice of 1/2 a lemon
1 tablespoon olive oil
1 tablespoon coconut aminos*
- 1 tablespoon low sodium soy sauce
1 teaspoon ginger, grated
*Coconut aminos is a soy sauce substitute with 65% less sodium. Found in health food stores. Low sodium soy sauce can be substituted if coconut aminos are unavailable.
Snap the bottom ends off of each asparagus spear. Slice the leek in slices as thin as possible with a madoline or a knife. Rinse the leek slices thoroughly.
Toss the asparagus and thinly sliced leeks in a shallow dish with the lemon juice, olive oil, grated ginger and the coconut aminos or soy sauce. Let marinate for 20 minutes.
Preheat an oven to 400 degrees.
Roast the asparagus and leeks in their marinade for 8-10 minutes, or until the asparagus is cooked to preference. Divide into 4 portions and enjoy on the side.