Roasted Asparagus with Spring Garlic

1. I had to celebrate the season's first asparagus, which Magana Farms brought to the Ballard Market last Sunday. I roasted them with leeks and spring garlic, two other seasonal favorites.

1 lb. asparagus, trimmed and chopped into 2-inch lengths

1 bunch spring garlic, trimmed and chopped

1 leek, cut lengthwise, cleaned well, and chopped

12-15 calamata olives, quartered lengthwise

2 tablespoons olive oil

1/2 teaspoon salt

Preheat the oven to 400 degrees. Toss the chopped veggies with the olive oil and salt, then arrange them in a baking pan large enough to spread them in a thin layer. Roast them for 20-30 minutes, until they just start to brown.