Roasted Asparagus & Leeks

Serve this light but smoky-flavored dish as a starter or as a side dish for Fettuccini with Fresh Tomato Sauce. Rinse the leeks thoroughly to remove sand and dirt. Vidalia, Walla Walla, Maui, or other sweet onions may be used in place of the leeks.

• 1 bunch of asparagus spears, trimmed and cut into 1-inch pieces
• 1 large or 2 small leeks, including tender green parts, thinly sliced
• 2 tablespoons fat-free, no-salt-added vegetable broth
• 1 teaspoon olive oil
• 1/4 teaspoon freshly ground pepper
• 2 teaspoons balsamic vinegar

Preheat the oven to 400'F
In a large jelly-roll pan or roasting pan, loss together the asparagus, leek, broth, olive oil, and pepper until evenly coated. Arrange in a single-layer in the pan and roast until the asparagus is tender, 12-15 minutes. Drizzle the vinegar over the vegetables and toss well. Transfer to a platter or individual plates and serve immediately.