Delicious Living
blanched asparagus with lemon-tahini dressing
  • 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)

Blanched Asparagus with Lemon-Tahini Dressing

DL Staff | Delicious Living
  • Serves: 4 people
  • Calories per serving: 182

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.

  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.

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

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