Asparagus (or green beans) with Toasted Seeds and Mustard Vinaigrette
If I can't find asparagus, which is usually available year round in grocery stores, I use green beans to make this delicious side dish.
|2 tablespoons||pumpkins seeds (pepitas)|
|1 tablespoon||sunflower seed|
|1 teaspoon||plus 1/4 tablespoon olive oil|
|kosher salt, freshly ground pepper|
|2 bunches||asparagus spears, or green beans, trimmed|
|1 tablespoon||white wine vinegar|
|1 teaspoon||Dijon style mustard|
|1 ounce||shaved Parmesan cheese|
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.
2 Meanwhile, toss asparagus with 3 Tbsp. oil; season with salt and pepper. Roast, tossing once, until crisp-tender, 8–10 minutes.
3 Whisk vinegar, mustard, and remaining 1 Tbsp. oil in a small bowl; season with salt and pepper.
4 Serve asparagus drizzled with mustard vinaigrette and topped with Parmesan and toasted seed.