- 1 bunch thick green asparagus (pencil asparagus tends to be a bit stringy and a pain to peel)
- 1 pint mixed spring greens
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- ½ jalapeño, minced
- 1 tablespoon butter
- Extra-virgin olive oil
- 1 lemon
Cut the bottom inch off the asparagus stalks. Using a Y-peeler, peel the stalks, starting about ½ inch down from the tips. Bring a large pot of salted water to a fast boil. Have a bowl of iced water at the ready. Drop the asparagus into the boiling water for 1-2 minutes, until the color becomes more vivid and the stems are tender but still crisp. Plunge into the ice bath to stop the cooking. Drain on a towel. The asparagus can be prepared up to three days ahead. Store in a tightly covered container lined with a paper towel.
To serve, melt the butter in a large skillet over low heat and add the asparagus. Cook until it’s barely warmed through. The color should still remain bright green. Remove to a platter. To the same skillet, add the pumpkin and sunflower seeds and toast on a medium heat until the pumpkin seeds start to pop. Season with salt and sprinkle the seeds over the waiting asparagus.
In a small bowl, combine the greens with the minced jalapeño. Zest ½ the lemon rind over the greens, then cut the lemon and squeeze a few drops into the bowl. Add a drizzle of olive oil, season with salt and toss well to coat the leaves. You will not need to add a lot of oil. Quickly pile the dressed greens on the asparagus and serve.