Sautéed Asparagus w/ Pumpkin Seed Oil

Serves 2-4


  • 1 lb asparagus, tough woody ends snapped off
  • 1½ tbsp olive oil
  • 3 garlic cloves, crushed
  • ¼ tsp crushed red pepper flakes
  • sea salt & ground black pepper for seasoning
  • 2 tbsp pepitas (pumpkin seeds)
  • juice of ½ lime
  • 1½ tbsp pumpkin seed oil
  • ¼ cup Cotija or feta cheese, crumbled


  1. Fill a medium saucepan with water. Add salt and bring to a boil
  2. Add asparagus and blanch 2 minutes for thick stalks, 1½ minutes for medium-thick, 1 minute for thinner stalks
  3. Remove asparagus to plate, discard water and wipe out pan to use for next step
  4. Heat olive oil over medium-high heat and add garlic, asparagus and crushed red pepper flakes and sauté 1½-2 minutes
  5. Season with salt, pepper and lime juice, add pepitas and stir to combine all ingredients
  6. Drizzle in pumpkin seed oil, stir to coat asparagus, and let cook 10 seconds
  7. Remove to a serving plate (discard garlic cloves), sprinkle with Cotija cheese and serve