John Myers
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Asparagus and Pumpkin Seeds
The perfect asparagus and pumpkin seeds recipe with a picture and simple step-by-step instructions.
Baked asparagus
- 600 g Asparagus
- 3 Lemon wedges
- 2 Branches Thyme
- Soft butter
- Salt
- Raw cane sugar
Pumpkin Seed Butter
- 100 g Butter
- 3 tbsp Breadcrumbs
- 3 tbsp Pumpkin seeds
- Salt
Baked asparagus
- Preheat the oven to 200 degrees. Peel the asparagus and cut off any woody ends. Make sure that all asparagus spears are roughly the same thickness.
- Brush a piece of aluminum foil with soft butter, add a little salt and a pinch of raw sugar. Now place the asparagus spears side by side on top. Now brush the asparagus stalks with the soft butter again, add a little salt and sprinkle a pinch of sugar over them. Place the lemon slices and the thyme sprigs on the asparagus stalks and then fold the aluminum foil into an airtight package.
- Put the aluminum packet in the oven for approx. 25 – 35 minutes – depending on the thickness of the asparagus.
Pumpkin Seed Butter
- Roughly chop the pumpkin seeds. Melt the butter in a pan and roast the breadcrumbs until golden brown and add the chopped pumpkin seeds in the last 2 minutes and let them roast and then salt the butter.
finish
- Take the asparagus out of the packet and arrange on a plate and pour the pumpkin seed butter over it. We had boiled ham with it.
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