Asparagus with Toasted Seeds and Mustard Vinaigrette

asparagus mustard parmesan pepita pumpkin seed spring sunflower seed vegetarian

Bon Appétit

4 Servings

Source

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

Method

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.

Meanwhile, toss asparagus with 3 Tbsp. oil; season with salt and pepper. Roast, tossing once, until crisp-tender, 8–10 minutes.

Whisk vinegar, mustard, and remaining 1 Tbsp. oil in a small bowl; season with salt and pepper.

Serve asparagus drizzled with mustard vinaigrette and topped with Parmesan and toasted seed.