Blanched Asparagus with Lemon-Tahini Dressing
Servings
4people
Servings
4people
Ingredients
  • 1pound fresh asparagus spearswashed and trimmed
  • 1/4cup tahini
  • 2cloves garliccrushed
  • 2tablespoons olive oil
  • 1teaspoon agave nectar
  • Juice of 1 large lemon
  • Cayenne pepperto taste
  • 1teaspoon black sesame seedsfor garnish
Instructions
  1. In a large pot, bring lightly salted water to a boil. Blanch asparagus spears for 2–3 minutes, depending on thickness, or until crisp-tender. Drain and immediately immerse in ice water. When cold, drain well and set aside.
  2. In a small bowl, combine tahini, garlic, olive oil, and agave; blend well. Slowly whisk in lemon juice until emulsified. If desired, thin with up to 1 tablespoon water. Season to taste with salt, pepper, and cayenne pepper. (Makes 1/2 cup.) Transfer to a small serving dish and sprinkle with sesame seeds. Arrange asparagus on a serving dish or on individual plates, and serve with sauce on the side.
Recipe Notes
Nutrition Facts
Blanched Asparagus with Lemon-Tahini Dressing
Amount Per Serving
Calories 182
% Daily Value*
Sodium 14mg 1%
Total Carbohydrates 11g 4%
Dietary Fiber 4g 16%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 182 cal, 66% fat cal, 15g fat, 2g sat fat, 0mg chol, 5g protein, 11g carb, 4g fiber, 14mg sodium