Ingredients

The following ingredients have 4 Servings
  • 20 Asparagus spears (trimmed)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt (divided)
  • 1/4 teaspoon pepper
  • 1/4 cup lemon juice
  • 2 tablespoons tahini
  • 1 clove grated garlic
  • slices toasted almond (optional garnish)

Instruction

  • Pre-heat the grill on high head and place trimmed asparagus spears in a resealable plastic bag. Add olive oil, 1/2 teaspoon of the salt and black pepper to the bag. Seal and shake well to coat.
  • Grill asparagus on high heat until charred on both sides, about 5-6 minutes flipping once halfway through.
  • While the asparagus is grilled, begin making the lemon tahini sauce. To start, whisk together the lemon juice, tahini, garlic and remaining 1/2 teaspoon salt in a small bowl. Working 1 tablespoon at a time, whisk in warm water until sauce becomes smooth and you've reached designed consistency.
  • Arrange grilled asparagus on a platter and drizzle with the lemon tahini sauce before topping with toasted almond slices to serve.