Peeled Asparagus Salad With Radish and Toasted Pumpkin Seeds Recipe

Name: Peeled Asparagus Salad With Radish and Toasted Pumpkin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pumpkin seeds; 1/4 cup plus 1 tablespoon extra virgin olive oil; 1 pound thick asparagus; 4 radishes; 1 tablespoon dill, roughly chopped; 1 tablespoon parsley, roughly chopped; 1 tablespoon chives, roughly chopped (plus chive flowers to garnish if available); 1/2 pound pea tendrils (if available); Juice of one lemon; Salt; Pepper

Servings: persons

1/2 cup pumpkin seeds
1/4 cup plus 1 tablespoon extra virgin olive oil
1 pound thick asparagus
4 radishes
1 tablespoon dill, roughly chopped
1 tablespoon parsley, roughly chopped
1 tablespoon chives, roughly chopped (plus chive flowers to garnish if available)
1/2 pound pea tendrils (if available)
Juice of one lemon
Salt
Pepper

1
Preheat oven to 375 degrees.
2
In a medium bowl, toss pumpkin seeds with 1 tablespoon olive oil.
3
Scatter seeds on a sheet pan and place in oven for 6 to 7 minutes or until light brown.
4
Set aside to cool.
5
Peel asparagus from just below the top of the stalk, creating long strips.
6
Place the asparagus into a large bowl.
7
Set aside the tops of the asparagus for garnish.
8
Remove the stems and roots from the radishes.
9
Slice into thin circles with a knife or mandoline.
10
Place in the large bowl with the asparagus.
11
To the asparagus and radish mixture, add the dill, parsley, chives, pea tendrils, lemon juice, 1/4 cup olive oil, and toasted pumpkin seeds, adding salt and pepper to taste.
12
Toss.
13
Garnish with the reserved asparagus tops and chive flowers, and serve.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup pumpkin seeds, 1/4 cup plus 1 tablespoon extra virgin olive oil, 1 pound thick asparagus, 4 radishes, and more.

Yes, Peeled Asparagus Salad With Radish and Toasted Pumpkin Seeds falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Peeled Asparagus Salad With Radish and Toasted Pumpkin Seeds

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