This Asparagus with Toasted Seeds and Mustard Vinaigrette is the perfect side dish for spring. The toasted seeds add the crunch factor and the asparagus, well, of course, you love those. Don’t forget the EVOO!

2 tablespoons pumpkin seeds (pepitas)
1 tablespoon sunflower seeds
1 teaspoon plus 1/4 tablespoon olive oil
Kosher salt, freshly ground pepper
2 bunches of asparagus, trimmed
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 ounce Parmesan, shaved

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.

Meanwhile, toss asparagus with 3 Tbsp. oil; season with salt and pepper. Roast, tossing once, until crisp-tender, 8–10 minutes.

Whisk vinegar, mustard, and remaining 1 Tbsp. oil in a small bowl; season with salt and pepper.

Serve asparagus drizzled with mustard vinaigrette and topped with Parmesan and toasted seed.


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