Chilled asparagus blanketed in a creamy sauce—the perfect start to a summer meal. Serving tip: Set out as an appetizer with more blanched vegetables, or accompany with dishes of black olives, cubed feta cheese, fresh figs, and toasted nuts.
Recipe Ingredient Details:
1 pound fresh asparagus spears (washed and trimmed)
1/4 cup tahini
2 cloves garlic (crushed)
2 tablespoons olive oil
1 teaspoon agave nectar
Juice of 1 large lemon
Cayenne pepper (to taste)
1 teaspoon black sesame seeds (for garnish)
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.
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 Additional Notes:
PER SERVING: 182 cal, 66% fat cal, 15g fat, 2g sat fat, 0mg chol, 5g protein, 11g carb, 4g fiber, 14mg sodium
Wed, 2009-06-24 16:38