I love leeks! I buy them almost every Saturday at the market, and am impatiently waiting for my seeds to grow so I can have my own supply! Did you know that if you cut off the roots and bottom 1/2 inch of a leek and place it in water, it will start to grow? I have a few that were just transferred outside, I will report back with successes!

I am feverishly preparing desserts for my High Tea party this weekend (more on that later), so I have been reaching for quicker dinners. Tonight, we finished off some of our Roast Beef, which is still delicious and juicy 4 days later!

I wanted a nice roast vegetable dish with a bit of bite and sweetness to complement the meat. I love the combination of leek and thyme, and added asparagus because it works well roasted. Don’t forget a splash of balsamic vinegar at the end, that is what really elevates this dish.

Roast Leek and Asparagus with Thyme and Balsamic

4 small leeks, greens and roots trimmed and discarded, sliced lengthwise in half
1 bunch asparagus, bottoms trimmed at breaking point
1 sprigs thyme, removed from stem
Drizzle of olive oil
Salt and pepper
Drizzle of balsamic vinegar

1. Preheat oven to 400 degrees.
2. Line cookie sheaf with oil or parchment.
3. Arrange asparagus and leeks (with their cut sides up).
4. Sprinkle with thyme leaves. Season with salt and pepper.
5. Drizzle a teaspoon or two of olive oil all over before placing in the oven.
6. Bake for 20 minutes.
7. Remove, plate, and drizzle with balsamic vinegar.
8. To reheat roast pork, slice thinly and bake with the veggies for the last 3-5 minutes of baking.

Total cooking time: 25 min, serves 2