Ingredients
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
Directions
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.