We've been eating a lot of asparagus lately. It's in season and so delicious!
This was a simple meal that Jerel and I really enjoyed. We decided to grill the asparagus for extra flavor, and then topped it with garlic tahini sauce- so good! Serve with israeli couscous for a light dinner.
You'll need:
1 bunch fresh asparagus
olive oil
kosher salt
pepper
Drizzle asparagus with olive oil, and season with salt and pepper. Toss the asparagus with oil and seasoning so that it's completely coated.
Grill asparagus over medium high heat. You want want it to still be crisp and have some charred edges when it's done. (you could also roast in the oven or even put under the broiler for a few minutes)
Drizzle asparagus with olive oil, and season with salt and pepper. Toss the asparagus with oil and seasoning so that it's completely coated.
Grill asparagus over medium high heat. You want want it to still be crisp and have some charred edges when it's done. (you could also roast in the oven or even put under the broiler for a few minutes)
Tahini Dressing:
1 garlic clove, smashed and chopped
1/4 cup tahini
zest of one lemon
scant 1/4 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons (or more) water
scant 1/2 teaspoon fine grain sea salt
Mix together all ingredients. Add more water if needed, to reach a consistency that can be drizzled over the asparagus. Serve with israeli couscous or rice.
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