Ingredients
For the roasted asparagus:
- 750 g white asparagus, peeled and trimmed (more, if desired!)
- ca. 1/2 tablespoon extra-virgin olive oil
- sea salt and freshly ground pepper, to taste
- 2 tablespoons pine 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)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon tahini (well-stirred)
- 1 small clove of garlic minced
- pinch of cayenne pepper to taste
- sea salt, to taste
- 1/2 tablespoon luke warm water
Instructions
- 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!