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Pumpkin Seed Crusted Asparagus with Feta Vinaigrette


2 pounds large asparagus

¼ cup olive oil

1 cup shelled pumpkin seeds

1 teaspoon salt

2 tablespoons crumbled feta cheese

1 tablespoons chopped fresh parsley

For the Vinaigrette

¼ cup olive oil

¼ cup crumbled feta cheese

4 teaspoons lemon juice

1 tablespoon honey

Black pepper


Preheat oven to 400 degrees.

Rinse the asparagus and cut about an inch off the stem ends. Pat asparagus dry and place on a dry baking sheet. Bake for 3 minutes to dry off any excess moisture. Remove from oven and toss with olive oil.

Crush pumpkin seeds in a food processor or large mortar and pestle until finely ground. Transfer to a small bowl and combine with the salt. Sprinkle spears with mixture. Bake for 10 minutes, remove from oven and plate on a platter.

Combine all vinaigrette ingredients in a lidded jar. Shake until smooth. Drizzle the asparagus, top with the feta and parsley and serve at room temperature.

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