- 2 pounds asparagus
- 1 leek, white and light green part only
- 2 tablespoons olive oil
- salt and black pepper
- 2 -2 1/2 cups chicken or veg stock
Preheat oven to 425. Cut asparagus into 2-inch pieces. Cut leeks in half lengthwise, wash thoroughly. Roughly chop.
Place asparagus, leeks, olive oil, salt and pepper in 9x13 roasting pan. Toss. Roast in pre-heated oven for 30-35 minutes unitl leeks are brown but not burnt.
Puree asparagus in blender (it's better for the texture) with stock. Serve hot or cold.