Asparagus with mustard sauce, pumpkin and sunflower seeds
4 servings
30 minutes
Asparagus with mustard sauce topped with pumpkin and sunflower seeds is an exquisite dish of French cuisine that embodies elegance and harmony of flavors. The tender and slightly crunchy asparagus soaked in aromatic mustard sauce reveals its natural freshness, while the addition of roasted pumpkin and sunflower seeds brings nutty notes and a pleasant crunch. Wine vinegar and Dijon mustard create a refined tang that perfectly complements the softness of Parmesan. The dish is perfect as a light appetizer or side dish, enhancing the table with its sophisticated taste and appetizing appearance. It pairs wonderfully with white wine and fresh breadsticks, making the meal a true gastronomic delight. Its simplicity in preparation makes it accessible even for those just starting to explore culinary arts.
1
Preheat the oven to 230˚C. Roast pumpkin and sunflower seeds on a rimmed baking sheet, stirring occasionally, for about 4 minutes until golden brown; let cool, then chop coarsely. Mix the seeds with 1 tsp of oil in a small bowl; season with salt and pepper.
- Pumpkin seeds: 2 tablespoons
- Sunflower seeds: 1 tablespoon
- Olive oil: 1 tablespoon
- Coarse salt: to taste
- Ground black pepper: to taste
2
Meanwhile, mix the asparagus with 3 tbsp of oil, sprinkle with salt and pepper. Sauté, stirring occasionally, for 8-10 minutes until tender.
- Asparagus: 2 bunchs
- Olive oil: 1 tablespoon
- Coarse salt: to taste
- Ground black pepper: to taste
3
Mix vinegar, mustard, and the remaining 1 tbsp of oil in a small bowl; season with salt and pepper.
- Wine vinegar: 1 tablespoon
- Dijon mustard: 1 teaspoon
- Olive oil: 1 tablespoon
- Coarse salt: to taste
- Ground black pepper: to taste
4
Serve the asparagus drizzled with mustard sauce, sprinkled with cheese and toasted seeds.
- Grated Parmesan cheese: 30 g
- Pumpkin seeds: 2 tablespoons
- Sunflower seeds: 1 tablespoon