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Recipes

Asparagus with Toasted Seeds and Mustard Vinaigrette

By Bon AppétitPhotography by Max Kelly

3.8

(17)

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.

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

Need to make a substitution?

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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