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Bon Appétit

Asparagus with Toasted Seeds and Mustard Vinaigrette

3.8

(17)

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Image may contain Plant Food Meal Vegetable Dish and Asparagus
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.

Ingredients

4 Servings

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

  1. 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.

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Reviews (17)

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  • I love the toasted seeds with the asparagus. I don’t think the dressing is necessary, the asparagus roasted with olive oil and the seeds are very flavourful!

    • Anonymous

    • Gold Canyon, Az

    • 10/28/2019

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