Recipe By: Great Tastes
Ingredients
Neutral oil for the pan
½ cup raw pumpkin seeds
¼ cup furitkake seasoning (see Note)
1 tablespoon cornstarch
pinch of cayenne pepper
Kosher salt
1 large egg
1 pound medium-thick asparagus (about 20 spears) (trimmed)
Sangiovese
Step By Step
1️⃣ Preheat the oven to
Preheat the oven to 400℉. Line two baking sheets with parchment paper and lightly coat with oil. Preheat the pans for 5 minutes.
2️⃣ In a mini food
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.
3️⃣ Make sure the asparagus
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.
4️⃣ Arrange the asparagus on
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.
