Yes, that's what I wrote, Asparagus Chips! This is what my kids started calling this dish and the name stuck. The asparagus are roasted with leeks and olive oil. Everything gets caramelized and crispy! (aka: yummy!!)
1 to 2 bunches of asparagus, tough ends cut off, rinsed under water, dried with paper towel
1 large leek, outer leaves discarded, sliced in half, rinsed under water, dried and sliced
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 to 2 tablespoons olive oil
balsamic vinegar to taste (drizzle over chips after they come out of the oven)
Heat oven to 425 degrees. Put prepared asparagus and leeks on a baking sheet pan. Drizzle with olive oil and use your hands to coat all the vegetables. Spread them out so that the asparagus are in one layer sprinkle salt and pepper over. Roast in oven for about 20-30 minutes until crisp. Remove from oven to platter and drizzle with a little balsamic vinegar (if desired).
If you keep the bands on it will make it easier to cut them all at once
see? now they are all cut and they are all the same size!
they have been rinsed and now need to be dried --you want them to roast not steam
now just rinse under water, using finger to open leek layers to make sure there is no sand or dirt
oven ready-everything is in one layer, coated with oil and salt & pepper