From, "Colorado Colore: A Palate of Tastes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Toss the leeks with 1/3 of the walnut oil in a large roasting pan. Spread the leeks in the pan. Roast at 450 degrees for 5 to 10 minutes, stirring occasionally. Toss the mushrooms with 1/2 of the remaining walnut oil and add to the roasting pan. Roast for 5 to 10 minutes, stirring occasionally.
Toss the asparagus with the remaining walnut oil and add to the roasting pan. Drizzle the balsamic vinegar over the vegetables and sprinkle with the salt and pepper. Roast for 10 to 15 minutes longer or until the vegetables are tender-crisp, stirring occasionally. Sprinkle with the herbes de Provence and toss. Serve hot or at room temperature.
SERVES: 8
- 2 leeks, thickly sliced lengthwise
- 1/4 cup walnut oil
- 2 or 3 large portobello mushrooms, stems removed and thickly sliced
- 2 bunches fresh asparagus spears, trimmed
- 3 to 4 teaspoons balsamic vinegar
- 1 teaspoon coarsely ground salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon herbes de Provence
TO PREPARE:
Toss the leeks with 1/3 of the walnut oil in a large roasting pan. Spread the leeks in the pan. Roast at 450 degrees for 5 to 10 minutes, stirring occasionally. Toss the mushrooms with 1/2 of the remaining walnut oil and add to the roasting pan. Roast for 5 to 10 minutes, stirring occasionally.
Toss the asparagus with the remaining walnut oil and add to the roasting pan. Drizzle the balsamic vinegar over the vegetables and sprinkle with the salt and pepper. Roast for 10 to 15 minutes longer or until the vegetables are tender-crisp, stirring occasionally. Sprinkle with the herbes de Provence and toss. Serve hot or at room temperature.
SERVES: 8
