Blanched Asparagus with Lemon-Tahini Dressing

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.

Blanched Asparagus with Lemon-Tahini Dressing

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Servings

4 people

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Ingredients

• 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

Ingredients 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

Servings 4 people Print Recipe

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