Sautéed Asparagus, Feta, Lemon & Toasted Pumpkin Seeds

Say goodbye to boring asparagus and hello to a new, exciting dish that’ll make your taste buds sing! This sautéed asparagus recipe is the perfect way to mix up your routine and add some flavour to your meals.

The Asparagus Season Around The World

Asparagus is loved by so many people worldwide for its delicious taste and versatility. But did you know that the asparagus season varies depending on where you are in the world? It’s amazing to see how different regions have their own peak growing periods.

For those in the United States, the asparagus season typically runs from late March through June, with the peak harvest period happening in April and May. During this time, farmers’ markets and grocery stores are stocked up with fresh asparagus. California, Washington, Michigan, and Illinois are some of the states where asparagus is grown in abundance.

Across Europe, the asparagus season begins from late February in warmer climates and continues through June. The state of Brandenburg in Germany is known for being the largest asparagus producer in Europe, while in Spain, the Basque Country and Andalusia are the main asparagus-growing regions.

As for Asia, countries like China, Japan, and South Korea also have their own asparagus seasons. In China, the asparagus season starts from April to May, while in Japan, it typically runs from late April through June. South Korea’s asparagus season lasts from April to June, with Gyeonggi and Chungcheong provinces being the top growers.

No matter where you are, the asparagus season is the perfect time to enjoy this tasty and nutritious vegetable. It’s a fantastic ingredient that can be cooked in various ways, including sautéing, grilling, and roasting. So the next time you’re at the market, grab some fresh asparagus and get creative with your cooking!

Tips & Tricks

• Snap the asparagus holding it near the base rather than cutting it.  You’ll notice it always snaps in a different place stem to stem. Doing this means you’re getting the most tender part with the least fibres.
• Save all the woody and fibrous stem ends for my asparagus soup recipe. WASTE NOTHING! 
• I used pumpkin seeds in this recipes, feel free to use any other nuts and seeds you have.
• Swap out the feta for parmesan, pecorino or goat’s cheese.  Something with a sharp tangy flavour works best.
• Parmesan, toasted pinenuts, lemon, olive oil and some torn basil leaves will give an incredible pesto-like flavour sensation!
• Cook the asparagus for 3 to 5 minutes, I go for 3 minutes so they are fresh and still have a little bite.
• Serve on a warmed plate, even in summer. Young green vegetables like this don’t hold their heat for long.

Yield: 2 Portions

Sautéed Asparagus, Feta, Lemon & Toasted Pumpkin Seeds

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If you're tired of cooking the same old meals and want to spice things up a bit, I’ve got just the recipe for you! This sautéed asparagus with feta, lemon, and pumpkin seeds is simple yet incredibly delicious. It's perfect for those who want to try something new and exciting without spending hours in the kitchen.

This dish is a real game-changer when it comes to quick and easy cooking. It's a fantastic way to mix up your routine and add some variety to your meals. Plus, the combination of fresh asparagus, salty feta, tangy lemon, and crunchy pumpkin seeds is a taste sensation that you won't forget anytime soon.

Whether you're looking for a tasty side dish or a light meal on its own, this sautéed asparagus recipe is sure to hit the spot. So why not give it a try and see how it can transform your taste buds? You won't be disappointed!

Ingredients

• 1 x bunch of asparagus
• 1 x lemon
• 70g / 2.5oz of feta cheese
• 30g / 1oz Pumpkin seeds, toasted
• Olive oil
• Salt & Pepper

Instructions

1. Hold each asparagus stem near the base and bend it until it snaps. Save the woody stalks for my soup recipe.
2. Preheat a frying pan on medium-high heat.
3. Add pumpkin seeds to the frying pan and toast until golden brown and popping in the pan. Place them in a dish to cool and toss with a little salt.
4. Add a little olive oil to the same frying pan and add the asparagus stems. Season with a pinch of salt.
5. Cover the frying pan with a lid and leave to sauté for 3 to 5 minutes, depending on how al dente you like your asparagus. Shake the pan every minute or so.
6. After 3 to 5 minutes, remove the lid and squeeze in the juice of half a lemon. Let the asparagus fry for the last 30 seconds with the lid off.
7. Serve on a warmed plate and crumble over some feta cheese, the toasted pumpkin seeds, a little more lemon juice, extra virgin olive oil, and cracked black pepper on top of the feta.