The New Potato

Serves 4 to 6

• Neutral oil, for the pan
• ½ cup raw pumpkin seeds
• ¼ cup furikake seasoning (see note below)
• 1 tablespoon cornstarch
• Pinch of cayenne pepper
• Kosher salt
• 1 large egg
• 1 pound medium-thick asparagus (about 20 spears), trimmed

NOTE: Furikake seasoning includes sesame seeds, nori seaweed, bonito (dried fish) flakes, salt, sugar, and sometimes MSG. You can find MSG-free versions at natural food markets, like Whole Foods. After you try this mixture, you’ll want to dust it on everything.

1. Preheat the oven to 400°F. Line two baking sheets with parchment paper and lightly coat with oil. Preheat the pans for 5 minutes.
2. In a mini food processor, pulse the pumpkin seeds. (Alternatively, put the seeds in a small resealable bag and use a rolling pin to crush them.) Transfer to a shallow bowl and mix with the furikake, cornstarch, and pinch of cayenne. Taste and season with salt as needed. In a second shallow bowl, beat the egg.
3. Make sure the asparagus is very dry. Dip the top halves of each spear in the egg and then dredge through the seed mixture. Transfer to a plate.
4. Arrange the asparagus on the preheated baking sheets and roast for 4 minutes. Flip over each spear and roast until they are just tender, about 4 minutes longer. Transfer to a serving platter and serve.