Roasted Red Potatoes & Asparagus with Wild Rice Leek Pancakes

6 cup cubed red potatoes

3 cups wild rice, cooked

1 bunch asparagus (about 3 1/2 cups), cut into 3 inch pieces and sliced in half

2 cups sliced leeks

3/4 cup onion, chopped

2 eggs

3 cloves garlic, minced

4 tbsp olive oil

1 tbsp butter

1 tsp sea salt, divided

1/2 tsp black pepper, divided

Parmesan cheese for garnish (optional)

• Preheat oven to 400 degrees
• Toss red potatoes with onion, garlic, 2 tbsp oil, 1/2 tsp salt and 1/4 pepper
• Pour onto baking sheet or pan and roast at 400 degrees for 40 minutes, turning half way through
• Meanwhile, melt butter in a frying pan over medium heat.  When butter is melted, add asparagus and saute for about 6 minutes, rotating and flipping asparagus frequently, until it starts to brown a little
• Set asparagus aside, and beat together the rice, eggs, leeks and remaining salt and pepper
• In a medium frying pan over medium heat, heat up 1 tbsp oil
• Add half rice mixture and flatten until the pancake has taken up the space of the entire pan (should resemble a very LARGE pancake)
• Cook for about 6 minutes, occasionally pressing down the rice with a spatula
• Flip over (this can be hard-don;t get discouraged if it falls apart.  Or slide it onto a plate, then flip it back onto the pan)
• Cook for another 3 or 4 minutes, until both sides are golden brown and crispy
• Repeat with remaining oil and remaining rice mixture
• When potatoes are done, top pancakes with the potatoes and asparagus, and top with cheese