Charred Asparagus and Garlic Tahini Salad
Servings 4
Ingredients
- 1 lb fresh asparagus trimmed
- 1 Tbsp extra-virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp Freshly cracked black pepper
- 3 Tbsp tahini
- 2 Tbsp fresh lemon juice about 1/2 a lemon
- 1 Tbsp water adjust for desired consistency
- 1 clove garlic peeled and minced or grated
- 1/2 tsp ground cumin
- 1 Tbsp raw honey or maple syrup
- Pinch sea salt
- 2 Tbsp Sesame seeds toasted
- 1 handful fresh parsley or cilantro leaves chopped
Instructions
- Wash asparagus under cold water to remove any dirt. Snap off woody ends by bending stalks; they will naturally break at the right spot. Pat dry with clean towel.
- Heat large skillet or grill pan over medium-high heat. Add olive oil and swirl to coat pan. Place asparagus in single layer and sprinkle with sea salt and black pepper. Cook for 5 to 7 minutes, turning occasionally, until asparagus is lightly charred and tender. Remove from heat and set aside to cool slightly.
- In small bowl, whisk together tahini, lemon juice, water, garlic, cumin, honey, and pinch of salt. Adjust water for your desired consistency; it should be pourable but not too thin. Taste and adjust seasoning, if needed.
- Arrange charred asparagus on serving plate. Drizzle garlic tahini dressing generously overtop. Sprinkle with toasted sesame seeds and chopped herbs. Serve immediately as a side dish or light main course.