{"id":54657,"date":"2017-05-01T19:00:16","date_gmt":"2017-05-01T17:00:16","guid":{"rendered":"https:\/\/ellerepublic.de\/geroesteter-spargel-mit-tahin-zitronen-sosse\/"},"modified":"2020-05-07T17:10:58","modified_gmt":"2020-05-07T15:10:58","slug":"roasted-white-asparagus-with-tahini-lemon-sauce","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/roasted-white-asparagus-with-tahini-lemon-sauce\/","title":{"rendered":"Roasted White Asparagus with Tahini-Lemon Sauce"},"content":{"rendered":"

I adore simple, healthy recipes that pack a ton of flavor. Just like this roasted white asparagus with tahini-lemon sauce. Topped with fresh parsley and toasted pine nuts, these are flavors to fall in love with.<\/p>\n

There are two ways I like cooking asparagus. Actually, I stand corrected… three: grilled, roasted or blanched in a very short-lived bath of boiling water. The latter, I mostly reserve for green asparagus when adding to risotto or a salad. Grilled is mostly done indoors, though we might actually spring for a little BBQ for our balcony this year. So that leaves me to mostly roasting my asparagus. Which my favorite Schwabe informed me is quite unusual… for white asparagus that is. I had no idea, I thought every German household enjoyed roasted white asparagus.<\/p>\n

\"Wei\u00dfer<\/a>
\n\"Im<\/a><\/p>\n

A classic updated — roasted white asparagus with tahini-lemon sauce<\/h2>\n

In my experience, white asparagus it is typically served with Hollandaise sauce or melted butter. But that doesn’t really fly with me. Hollandaise really isn’t my thing. That’s why I chose to dress my white asparagus with a creamy tahini-lemon sauce. It’s a wonderful compliment to roasted asparagus and tastes amazing with fresh parsley and roasted pine nuts. So delicious, I can barely believe it.<\/p>\n

\"ein<\/a>
\nFor this recipe I chose white asparagus, but green asparagus would also work well. At this time of year, when asparagus season is in full swing, I like to take full advantage of in-season white asparagus since it\u2019s still rather a novelty for me. It’s something I never stumbled across it in Canada, so of course there I have a slight fascination for it. Same with black salisfy (which I like to called winter’s asparagus) — so tasty!<\/p>\n

\"ein<\/a><\/p>\n

Choosing from a wide selection of white asparagus<\/h2>\n

Depending on your budget, you can spend a little or a lot on white asparagus. A lot of attention is payed to the diameter (bigger is better), tightly closed tips (indicating freshness), whether they are straight or crooked, and if there is any purple coloring, which is considered a flaw. The best of course are perfectly straight and all white. But also most expensive. Whether you choose the cr\u00e8me de la cr\u00e8me or good value for money, the most important thing is that the asparagus is fresh.<\/p>\n

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\"Roasted<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Roasted White Asparagus with Tahini-Lemon Sauce<\/h2>
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