Roasted Asparagus with Tahini Dressing
2 lbs asparagus
1 tsp olive oil
¼ tsp salt
1/8 tsp ground pepper
2 tbs fresh lemon juice
2 TBS water
1 TBS Tahini
2 tsp Dijon mustard
1 ½ tsp honey
cayenne
1 TBS chopped fresh chives
Preheat oven to 475*. Line a large rimmed baking pan with foil. Place the asparagus in the pan. Drizzle with the oil and sprinkle with 1/8 tsp of the salt and pepper; toss well. Spread the asparagus in a single layer in the pan and roast until crisp-tender, about 12 minutes.
Meanwhile, to make the dressing, combine the lemon juice, water, tahini, mustard, honey, cayenne, and the remaining 1/8 tsp of salt in a small bowl; beat with a whisk until smooth. Stir in chives and serve with the asparagus
Serves 6 at 1 point per serving
1 tsp olive oil
¼ tsp salt
1/8 tsp ground pepper
2 tbs fresh lemon juice
2 TBS water
1 TBS Tahini
2 tsp Dijon mustard
1 ½ tsp honey
cayenne
1 TBS chopped fresh chives
Preheat oven to 475*. Line a large rimmed baking pan with foil. Place the asparagus in the pan. Drizzle with the oil and sprinkle with 1/8 tsp of the salt and pepper; toss well. Spread the asparagus in a single layer in the pan and roast until crisp-tender, about 12 minutes.
Meanwhile, to make the dressing, combine the lemon juice, water, tahini, mustard, honey, cayenne, and the remaining 1/8 tsp of salt in a small bowl; beat with a whisk until smooth. Stir in chives and serve with the asparagus
Serves 6 at 1 point per serving
Comments
Love asparagus and have tahini on hand as well.
Love the veggie recipes - YUMMMM.
Val