Sunday Supper - Roasted Asparagus with Boiled Leeks and Fresh Corn

I knew I wanted to have leeks this week for lunch. I love reserving the cookie water and drinking that throughout the day a la Why French Women Don't Get Fat. Leeks are also one of the best veggies you can have. They are mineral dense and filled with vitamins including calcium, iron, magnesium, phosphorus, potassium, vitamin k and vitamin a. They also contain two different carotenoids for eye health. In other words - eat your leeks!

1. Slice 2 lbs of leeks and wash in large bowl filled with water. Leeks are filled with dirt so let sit and clean throughly.  When water begins to boil lower heat and simmer for 30 minutes.

2. Slice the tops off of 4 heads of garlic. Put in individual muffin tins, drizzle with olive oil and tent with foil. Bake at 400 for 30 minutes. Once cool squeeze out the roasted garlic. Smash the cloves and season with salt and pepper.

3. Roast 1 bunch of asparagus at 350 for 15 minutes.

4. Add leeks to mashed garlic. Add the kernels of 2 fresh corn cobs and roasted asparagus. Sprinkle with parsley and squeeze lemon before eating.