​Asparagus:
1 pound asparagus with ends trimmed
2 Tablespoons olive oil
Kosher salt & black pepper
1 large leek, white & light green parts
    halved lengthwise & thinly sliced
1 Tablespoon drained capers
     Lemon wedges, for serving
1/4 cup parsley, leaves & stems torn

Mustard Sauce:
2 teaspoons Diron mustard
2 teaspoons, drained capers, finely chopped
1 small garlic clove, minced
3 Tablespoons of olive oil
​   Kosher salt & black pepper

1. Heat oven to 425 degrees.  Put asparagus on a rimmed  and toss with 1 Tablespoon of olive oil and
     1/2 teaspoon of salt until well coated. 
2.  In a small bowl, stir together leeks, remaining 1 Tablespoon oil and a pinch of salt and pepper.
      Sprinkle leeks on top of asparagus, then sprinkle with capers.  Roast until the asparagus are tender
      about 12 to 18 minutes. 
3.  While asparagus roast, make the mustard sauce.  In a small bowl, whisk together the mustard, 
      capers, and garlic.  Slowly whisk in olive oil a few drops at a time to create a thick emulsified 
      dressing.  Season with salt & pepper to taste.
4.  Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on 
​      top.  Serve with mustard sauce and more lemon wedges on the side.