Roasted Asparagus with Toasted Pumpkin Seeds and Lemon Raspberry Vinaigrette

Roasted Asparagus with Toasted Pumpkin Seeds and Lemon Raspberry Vinaigrette

WITH GO RAW SPROUTED PUMPKIN SEEDS

Makes 2 servings

Gluten-free, nut-free, vegan option

 

Ingredients

  • 1 bunch asparagus, wash and dried with bottoms removed
  • 2 tbsp extra virgin olive oil, separated into 1 tbsp parts
  • ½ cup Go Raw Sprouted Pumpkin Seeds 
  • 1 tbsp chives, roughly chopped
  • ½ tbsp parsley, roughly chopped
  • ¼ cup shaved manchego or pecorino (omit if making vegan)
  • salt & pepper, to taste
Dressing
  • 1 cup frozen raspberries
  • ¼ cup olive oil
  • juice of one lemon
  • 2 tbsp red wine vinegar
  • 1 tsp honey or maple syrup
  • ½ tsp dijon mustard
  • salt & pepper, to taste

Directions

  1. Preheat oven to 400°F.
  2. Toss the asparagus in one tbsp olive oil, salt, and pepper, and place on a baking sheet. Roast for about 20 minutes, shaking the pan halfway through.
  3. Make the dressing. Add all ingredients to a food processor and blend until smooth. Taste and adjust ingredients until the flavor matches your personal preference.
  4. Pan toast the Sprouted Pumpkin Seeds. Preheat a sauté pan to medium heat. Add 1 tsbp olive oil and Go Raw seeds. Cook until golden brown, about 7 minutes, stirring regularly.
  5. Assemble the dish. Add the chives, parsley, and cheese to the asparagus. Top with toasted pumpkin seeds and additional dressing. Finish with salt and pepper.

Recipe and photo by Dana Plucinski