Sautéed Asparagus, Feta, Lemon & Toasted Pumpkin Seeds
Sautéed asparagus cooked with the lid on, so the steam and the high heat get it tender in 3 to 5 minutes. Finished with salty feta, lemon and toasted pumpkin seeds, it works as a quick side or a light meal.
Equipment
- Blender (jug, liquidiser)
- Dish / Ramekin
- Fine-mesh strainer / Chinois
- Chef's knife
- Chopping board
- Digital scales
- Frying pan
- Saucepan
- Serving plate / Platter
- Ladle / Skimming spoon
Ingredients
- 1 x bunch of asparagus
- 1 x lemon
- 70 g / 2.5oz of feta cheese
- 30 g / 1oz Pumpkin seeds toasted
- Olive oil
- Salt & Pepper
Instructions
- Hold each asparagus stem near the base and bend it until it snaps. Save the woody stalks for my soup recipe.
- Preheat a frying pan on medium-high heat.
- 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.
- Add a little olive oil to the same frying pan and add the asparagus stems. Season with a pinch of salt.
- 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.
- 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.
- 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.
Video
Nutrition
Serving: 1portionCalories: 248kcalCarbohydrates: 8gProtein: 11.5gFat: 20.6gSaturated Fat: 6.8gCholesterol: 31.1mgSodium: 541.8mgPotassium: 343.8mgFiber: 2.8gSugar: 2.4g
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