Styrian pumpkin seed oil is my favourite oil. Ever. I know this sounds totally crazy but I could eat it by the spoonful. I love the dark green-brown colour and the amazing smell. It smells like salted, roasted nuts. And it tastes the same way. And even though it has this strong and distinctive flavour, it is very versatile. You can use it drizzled over ice cream or a salad. When we were in Austria last year, we tried a bowl of vanilla ice cream with candied sunflower seeds and pumpkin seed oil and it was really, really good. I still need to recreate this dessert.
But of course there are lots of great savoury uses for this oil, too. If you want a simple and flavourful marinade or salad dressing, pumpkin seed oil is a fantastic choice because it adds so much aroma all by itself. So it’s great for people like me, who usually suck at making marinades and dressings.
For this asparagus dish, we just sprayed the asparagus with some olive oil and sprinkled some salt on top. We roasted it at 250°C for 15 minutes. Then we drizzled the marinade over the warm asparagus spears.
The asparagus was served with two sides from two of my favourite cookbooks: The Spicy Chickpeas from Hearty Vegan Meals by Celine Steen/Joni Marie Newman and the Cumin Lime Tofu from Eat, Drink, and Be Vegan by Dreena Burton.
Roasted Asparagus with Pumpkin Seed Oil Vinaigrette
500 g green or white asparagus
olive oil for spraying or brushing
2 tablespoons cold pressed Styrian pumpkin seed oil
2 teaspoons balsamic vinegar
1 teaspoon maple syrup
1 teaspoon lemon juice
hot sauce and salt to taste
Preheat the oven to 250°C. Line a baking sheet with parchment paper. Wash the asparagus spears and trim the ends. Place on the baking sheet and spray or brush with oil. Sprinkle with salt. Roast for 15 minutes or until the asparagus tips start tow brown.
Meanwhile combine all ingredients for the vinaigrette in a bowl and whisk together. Remove asparagus from the oven and drizzle the marinade on top. Leftover marinade can be used for the tofu. Just drizzle it on top for serving.