This Roasted Asparagus and Leeks recipe is simple and versatile so most patients can handle it and it’s easy for you with a tight schedule. Serve it as a side dish, toss it with pasta or use it as an omelet filling. The trickiest part might be cleaning the leeks so if you can get them already prepped (Trader Joe’s sells them this way) it’s worth it.
- 1 bunch (about 12 ounces) asparagus, trimmed of tough bottom stems
- 2 leeks (white and pale green parts), trimmed, washed very well and sliced
- 1 tablespoon sliced garlic
- 11/2 tablespoons olive oil
- ½ teaspoon salt
- Preheat the oven to 400°F.
- Toss the asparagus, leeks and garlic with olive oil and salt in a large mixing bowl.
- Spread vegetables on a baking sheet and cook for 20 minutes, turning once halfway through until vegetables are tender.
Don’t miss the companion podcast 3 Ways to Help Patients Put Prebiotics into Practice
Prebiotics: A Prequel To Gut Health
Have your patients been asking about probiotics? That’s a good thing because they’ve probably heard about their digestive benefits. What they may not have heard is how important it is to feed them. The ideal food? Prebiotic food sources containing the insoluble fiber, the parts of produce we tend to throw out—the chewy stalks of broccoli, the fibrous tops of leeks, carrot peels, the bottoms of asparagus—and celery.
So just how do you tell your patients to get this fiber? The most nutritionally efficient thing would be to eat them raw, say in a shaved asparagus salad, fresh raspberries or bananas but, one of the easiest and most flavorful things I’ve found to do is roast them.