ROASTED ASPARAGUSMax Kelly
Toasted seeds add crunchy texture to this flavorful side dish. Dressing them with a little olive oil and seasoning with salt and pepper makes it that much better.
Recipe information
Yield
4 Servings
Ingredients
2 tablespoons pumpkin seeds (pepitas)
1 tablespoon sunflower seeds
1 teaspoon plus 1/4 tablespoon olive oil
Kosher salt, freshly ground pepper
2 bunches asparagus, trimmed
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 ounce Parmesan, shaved
Preparation
Step 1
Preheat oven to 450°. Toast pumpkin and sunflower seeds on a rimmed baking sheet, tossing occasionally, until golden brown, about 4 minutes; let cool, then coarsely chop. Toss seeds with 1 tsp. oil in a small bowl; season with salt and pepper.
Step 2
Meanwhile, toss asparagus with 3 Tbsp. oil; season with salt and pepper. Roast, tossing once, until crisp-tender, 8–10 minutes.
Step 3
Whisk vinegar, mustard, and remaining 1 Tbsp. oil in a small bowl; season with salt and pepper.
Step 4
Serve asparagus drizzled with mustard vinaigrette and topped with Parmesan and toasted seed.
