I Eat Plants: Gingered Asparagus & Leeks


Spring has sprung!

I want to share one of my favorite recipes featuring two spring vegetable superstars:  asparagus and leeks. Both vegetables are versatile, so I decided to take it a step further and develop one recipe that can be prepared two ways!

Gingered Asparagus & Leeks, Roasted or Grilled
Serves 4


  • 1 bunch of asparagus (about 16 spears)
  • 1 leek, thinly sliced
  • Juice of half a lemon
  • 1 tablespoon olive oil (optional)
  • 1 tablespoon low-sodium soy sauce (for a wheat-free alternative, try tamari sauce)
  • 1 teaspoon fresh ginger, grated


  1. Snap the wood ends off the asparagus spears and place in a shallow dish.
  2. Using only the white and pale green portion of the leek, thinly slice the leeks and then submerge in water as dirt and sand are often embedded in the layers. Rinse and drain and toss with the asparagus spears.
  3. In a small bowl, mix the marinade of lemon juice, olive oil, soy sauce and grated ginger. Pour over the vegetables and allow to marinade for twenty minutes.
  4. To roast: Heat the oven to 400F and roast 8 – 10 minutes in a shallow baking dish.
  5. To grill: Wrap in foil and steam on the grill for 8 – 10 minutes. (While you can grill asparagus directly, you don’t want to lose the thinly sliced leeks through the grate!)

Both recipes call for a short cooking time allowing you to  enjoy that crisp crunch when you bite into a fresh asparagus spear – so be sure not to overcook!


I Eat Plants columnist JL Fields blogs about her transition to a vegan diet and lifestyle at JL goes Vegan: Food & Fitness with a Side of Kale. Her original recipes have been featured on Foodbuzz, BlogHer and Meatless Monday. She is the editor of the community blog Stop Chasing Skinny: Find Happiness Beyond the Scale.   JL is the founder and lead consultant for JL Fields Consulting.  She serves on the board of directors of the Woodstock Farm Animal Sanctuary and the advisory board of Our Hen House.  Follow JL on Twitter and Facebook.


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