Makes 4 servings. Difficulty
2 medium leeks, tender white parts only, cut into fourths, lengthwise 16 thick stock asparagus spears Salt and freshly ground black pepper Olive oil 1/4 cup parmigiano-reggiano cheese, shaved with a potato peeler
Preheat oven to 400°F.
Place leeks and asparagus spears on a baking sheet. Drizzle with olive oil and season with salt and freshly ground black pepper. Top with shaved parmesan.
Roast in oven for 10-15 minutes or until vegetables are tender.