This simple and delicious recipe for roasted white asparagus with tahini-lemon sauce is a great way to enjoy spring asparagus.
Course
Side Dish
Category
Mediterranean
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings4
Calories157kcal
AutorElle
Ingredients
For the roasted asparagus:
750gwhite asparagus,peeled and trimmed (more, if desired!)
ca. 1/2 tablespoon extra-virgin olive oil
sea salt and freshly ground pepper,to taste
2tablespoonspine nuts,lightly toasted
freshly chopped flat-leaf parsley,to garnish
For the tahini-lemon sauce:
freshly squeezed lemon juice 1/2 lemon(about 2 tablespoons)
1tablespoonextra-virgin olive oil
1tablespoontahini(well-stirred)
1small clove of garlicminced
pinchof cayenne pepperto taste
sea salt,to taste
1/2tablespoonluke warm water
Method
Preheat oven to 400˚ F / 200°C and line a baking sheet with parchment paper.
Place the asparagus pieces on the prepared sheet tray. Drizzle with olive oil and season with salt and pepper. Toss until asparagus is well coasted. Place in the preheated oven and roast until asparagus is tender and lightly browning, about 25-30 minutes (cooking time depends on the thickness of the spears and how tender you like your asparagus).
While the asparagus is roasting, make the tahini-lemon sauce. In a small bowl, whisk together the lemon juice, oil, tahini, garlic, cayenne pepper and salt. Whisk in the water until sauce becomes smooth (if needed slowly add a little more water until the sauce reaches the desired consistency).
Arrange the roasted asparagus on a platter and drizzle with the tahini-lemon sauce before topping with the fresh parsley and toasted pine nuts. Serve and enjoy!