Super Savory Seed-Crusted Asparagus

Author

Great Tastes
April 17, 2018

Super Savory Seed-Crusted Asparagus

Roasted asparagus has always been a go-to for us, but we always sort of wanted to be able to pick them up with our hands and eat them like French fries (this is frowned upon at dinner; we've tried it). So, we came up with these Asian-inspired asparagus sticks, which will be a massive hit at your next dinner party. You'rewelcome.

Ingredients

  • Neutral oil for the pan

  • ½ cupraw pumpkin seeds

  • ¼ cupfuritkake seasoning (see Note)

  • 1tablespooncornstarch

  • pinch of cayenne pepper

  • Kosher salt

  • 1large egg

  • 1poundmedium-thick asparagus (about 20 spears), trimmed

Wine Pairing

  • Sangiovese

Instructions

  • Preheat the oven to 400℉. Line two baking sheets with parchment paper and lightly coat with oil. Preheat the pans for 5 minutes.

  • In a mini food processor, pulse the pumpkin seeds.(Alternatively, put the seeds in a small resealable bag and use a rolling pin to crush them.) Transfer to a shallow bowl and mix with the furikake, cornstarch, and pinch of cayenne. Taste and season with salt as needed. In a second shallow bowl, beat the egg.

  • Make sure the asparagus is very dry. Dip top halves of each spear in the egg and then dredge through the seed mixture. Transfer to a plate.

  • Arrange the asparagus on the preheated baking sheets and roast for 4 minutes. Flip over each spear and roast until they are just tender, about 4 minutes longer. Transfer to a serving platter and serve.

Notes

Nutrition