A vegan recipe for spring.
Pre-heat the oven to 425 degrees
Soak 1 bunch of asparagus, then drain it. Trim the bottoms off, then cut the spears into 1 inch pieces. Toss with salt, pepper and 1 T. olive oil. Spread on a cookie sheet in a single layer
Roast until the asparagus is tender and beginning to brown, but not mushy.
Clean 1 leek (or spring onion) and then thinly slice it into rounds. Cut the rounds into small pieces.
Rinse one 12 oz can of garbanzos (or use home-cooked ones) and toss with1 T. olive oil, 1 T. nutritional yeast, and the leeks. Arrange in single layer on a second cookie sheet.
Roast until the leeks and garbanzos are lightly caramelized, shaking the pan once or twice to “stir”.
While the asparagus and beans are cooking, soak and drain 1/2 lb. of spinach. Repeat until the water is clean. Spin dry.
Clean 1 stalk of green garlic and mince the white part to make 3 T.
In a wok or skillet, heat 1 T. olive oil and add the garlic. Saute until it is soft, then add the spinach and raise the heat. When the spinach wilts down, add 1 T. capers. Season with salt and drizzle with lemon juice to taste.
Toss the spinach with the roasted asparagus and beans.