Asparagus (or green beans) with Toasted Seeds and Mustard Vinaigrette

Serves: 4

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.

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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.


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