British asparagus with lemon and tahini dressing
In season from end of April until June British asparagus is packed full of goodness.
This tasty side is super nutritious and so versatile it makes a fine accompaniment to all manner of dishes.
Preparation time: 5 minutes
Cooking time: 15-20 minutes
500g British asparagus
2 cloves of garlic, crushed
2tbsp olive oil
1tsp runny honey
Juice of 1 lemon
Salt and freshly ground black pepper
1tbsp sesame seeds
What to do:
Bring a large pot of salted water to boil and blanch the asparagus for 2-3 minutes. Drain and place in a bowl of ice-cold water.
In a small bowl, combine the tahini, crushed garlic, olive oil and honey and mix well. Gradually whisk in the lemon juice until emulsified. If desired, thin the sauce by adding 1tbsp water and stirring well. Season with salt and pepper to taste.
Place the sesame seeds in a dry frying pan and toast until just browning. Make sure to keep moving the seeds around the pan to stop them from catching. Once toasted, set aside to cool.
Place the asparagus on a small serving dish and drizzle over the tahini dressing then sprinkle on the sesame seeds.
Recipe courtesy of British Asparagus
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