Asparagus with Mustard Sauce and Pumpkin and Sunflower Seeds
Main Dishes • French
Description
Asparagus with Mustard Sauce and Pumpkin and Sunflower Seeds
Ingredients
- Pumpkin Seeds 2 tablespoons
- Sunflower Seeds 1 tablespoon
- Olive Oil 1 tablespoon
- Coarse Salt to taste
- Ground Black Pepper to taste
- Asparagus 2 bunches
- Wine Vinegar 1 tablespoon
- Grated Parmesan cheese 0 oz
- Dijon Mustard 1 teaspoon
Step-by-Step Guide
Step 1
Preheat the oven to 230˚C (450˚F). Roast the pumpkin and sunflower seeds on a rimmed baking sheet, stirring occasionally, for about 4 minutes until golden brown; let cool, then coarsely chop. Mix the seeds with 1 teaspoon of oil in a small bowl; season with salt and pepper.
Step 2
Meanwhile, toss the asparagus with 3 tablespoons of oil, and sprinkle with salt and pepper. Sauté, stirring occasionally, for 8-10 minutes until tender.
Step 3
Combine the vinegar, mustard, and remaining 1 tablespoon of oil in a small bowl; season with salt and pepper.
Step 4
Serve the asparagus drizzled with the mustard sauce, topped with cheese and roasted seeds.
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