John Myers
Contents
show
Baked Asparagus with Pumpkin Seed Butter
The perfect baked asparagus with pumpkin seed butter recipe with a picture and simple step-by-step instructions.
Pumpkin Seed Butter
- 150 g Soft butter
- 3 tbsp Styrian pumpkin seeds
- 3 tbsp Styrian pumpkin seed oil
- Salt
Baked asparagus
- 12 Poles White asparagus
- 8 Lime wedges
- Butter
- Raw cane sugar
- Salt
Pumpkin Seed Butter
- Toast the pumpkin seeds in a fat-free pan until they start to pop. Then place on a cold plate and let cool for a few minutes and then grind finely with the electric chopper. Then add this to the soft butter.
- Now add the pumpkin seed oil and knead well with a fork and season with salt. Pour into a container and place in the refrigerator for about 2 hours.
Baked asparagus
- Peel the asparagus and cut off the woody end. Brush a large piece of aluminum foil with a little soft butter, sprinkle some salt and sugar over it and lay out two slices of lime, on top of which put 6 stalks of asparagus.
- Now put a little butter again (this time in small flakes), salt and sugar on the asparagus and on top again put 2 slices of lime. Now close the package very well (especially airtight) but not too tightly. Do the same with the other 6 stalks of asparagus.
- Now place the packets in the oven preheated to 220 degrees for 25 – 35 minutes (depending on the thickness of the asparagus).
Finisch
- Take the asparagus packets out of the oven, open them and arrange the asparagus on plates. Using a teaspoon, remove the nocks from the pumpkin seed butter and place on the asparagus and let them melt slowly.
Facebook Comments