
Pumpkin seed oil has a robust flavor that goes great with asparagus. Kelsey Clark demonstrates how easy it is to sauté asparagus in olive oil, toss in some pumpkin seeds, then finish with a generous squeeze of lime juice, nutritious pumpkin seed oil and a mild-flavored Mexican Cotija cheese. A meal in itself for asparagus lovers or a great side when a quick but flavor-filled dish is in demand.
Kelsey grew up in Bellingham, Washington. She became interested in cooking during high school and went on to attend culinary school at Johnson & Wales University in Providence. She participated in international programs in Paris as well as a wine school in Koblenz, Germany. Upon graduation, Kelsey received the most prestigious scholarship offered at Johnson & Wales through the Kobrand Wine Company's KOPF Foundation. This award allowed her to travel throughout California, Italy and France through the 2007 grape harvest, working in wineries and gaining hands-on understanding of the wine-making process. Kelsey has worked on Ming Tsai's PBS cooking show "Simply Ming" for six seasons. She has bartended in clubs and bars in Providence, Seattle, and Boston for over 6 years and is currently a producer for how2heroes. Outside of her love of food and wine, Kelsey enjoys running, traveling and spending time with her slightly overweight Bichon Frise, Gingersnap.
Pumpkin seed oil has a robust flavor that goes great with asparagus. Kelsey Clark demonstrates how easy it is to sauté asparagus in olive oil, toss in some pumpkin seeds, then finish with a generous squeeze of lime juice, nutritious pumpkin seed oil and a mild-flavored Mexican Cotija cheese. A meal in itself for asparagus lovers or a great side when a quick but flavor-filled dish is in demand.
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