Asparagus with Leeks, Parmesan and Mustard Sauce

Spring and summer are a good time for asparagus! You can cook it just about any way you can think of. We love it grilled but we also love it baked! This is a recipe that truly screams summer. It pairs well with lighter fish dishes all the way up to heavy meat dishes. Summertime is the perfect time to enjoy this sitting outside with a good meal as the sun goes down!
Asparagus is something that should be purchased very fresh. It is wonderful, earthy and sweet when it’s fresh. While it’s easy to turn to our supermarkets for asparagus, we would encourage you to hit up one of our local farmers markets. Our Santa Clarita Valley farmers markets are certified markets meeting everything is direct from the farm.
Shopping at a certified farmers market means you’re getting the freshest produce. Typically, produce is picked and at the market within 12 to 48 hours. Compare this to supermarkets where produce is typically weeks or even months old.
Our Saturday Newhall Farmers Market has a farmer that specializes in asparagus. Suncoast Farms grows asparagus in Santa Barbara County outside of Lompoc. This family farm harvests asparagus just before the weekend. They also grow pinquinto beans, beautiful artichokes and more.
Our local farmers markets will also have many of the other ingredients you need to make this recipe including leeks, olive oil, lemons and more. Specialized food vendors at some of the markets also carry Parmesan and even artisan mustard.
Plan your next summer meal and then come out and shop for the ingredients. Give this recipe a try and enjoy a true taste of summer.
The Santa Clarita Valley farmers markets operate Saturday morning in Old Town Newhall, Sunday morning in Valencia FivePoint (behind Magic Mountain) and Wednesday evening in Canyon Country. More information about our farmers markets can be found at www scvfarmersmarkets.com.

Ingredients
Asparagus
1 lb Asparagus, trim off woody bottoms
1 Large Leek (white and light green parts only) 2-3 T Olive oil
1 Lemon
Parmesan Small block, about ¼ pound Salt and pepper
(as needed)

Sauce
1 T Dijon mustard
2 Garlic Cloves
¼ Cup Olive oil
Salt and pepper (as needed) Directions
Preheat oven to 425 degrees.

Directions
Take the leek and cut in half lengthwise. Cut into1/8 inch wide half moon shaped slices. Put asparagus on a rimmed baking sheet or pan. Pour leeks on top. Toss with olive oil and 1tsp of salt so all pieces are coated and leeks begin to separate from each other. Spread everything out on baking sheet evenly and as much as possible.
Place asparagus pan into the oven and roast for 10-20 minutes until the asparagus is tender but not mushy. Thinner stalks will roast faster, thick stalks will take longer. Remove from oven when cooked.
While asparagus is cooking, make the sauce. Mince the garlic and add it to the mustard in a small bowl. Slowly drizzle olive oil into the mustard mix while stirring. This will allow everything to combine without separating. Taste and add salt or pepper to taste.
Once asparagus/leeks are cooked, put onto a plate. Taste and add salt or pepper to taste. Squeeze half of the lemon over everything. Shave parmesan over everything (we recommend a vegetable peeler to shave the cheese, breaking up larger pieces by hand). You may not need all of the parmesan. You can serve the sauce on the side or even omit. But we recommend drizzling the sauce over the asparagus. Decorate the plate with lemon wedges from the remaining lemon half.

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