Super Savory Seed-Crusted Asparagus
Serves 4 to 6
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’re welcome.
Neutral oil, for the pan
½ cup raw pumpkin seeds
¼ cup furikake seasoning (see Note) 1 tablespoon cornstarch
Pinch of cayenne pepper
1 large egg
1 pound medium-thick asparagus (about 20 spears), trimmed
- Preheat the oven to 400°F. 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 the 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.
NOTE: Furikake seasoning includes sesame seeds, nori seaweed, bonito (dried fish) flakes, salt, sugar, and sometimes MSG. You can find MSG-free versions at natural food markets, like Whole Foods. After you try this mixture, you’ll want to dust it on everything.
*Photographed by Aubrie Pick