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.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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.
Source: https://www.bonappetit.com/recipe/asparagus-toasted-seeds-mustard-vinaigrette
