Learn: Healthy Recipes
Asparagus with Maple Tahini Dressing Recipe
Cooked this batch of asparagus quickly- not even five minutes- to keep the stalks tender but slightly crisp. Served them at room temperature with this dressing.
What you'll need:
1 bunch of perky thin asparagus, enough for four servings
For the dressing:
2 tablespoons sesame tahini
1 tablespoon extra virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons balsamic vinegar
Hot water, as needed
For serving:
Coarse sea salt or Kosher salt
Trim the bottom ends of the asparagus stalks, rinse, and lay them in a skillet. Add just enough water to keep them from scorching and cook them briefly, rotating them until they are bright green. Taste test for doneness to your liking.
Rinse them quickly in cool water to stop them from cooking, getting too soft, and turning yellowish green.
Whisk the dressing ingredients in a glass measuring cup; add a little bit of hot water to thin. Whisk till smooth. Taste test and adjust the balance of sweet and nutty and tart.
Serve the drained asparagus on a plate with a drizzle of Maple Tahini Dressing and a sprinkle of coarse sea salt.
Serves 4.
Courtesy of www.GlutenFreeGoddess.blogspot.com