PREP TIME: 5 minutes

COOK TIME: 10 minutes

This recipe is awesome as a snack or as a side to your favorite protein dish. It is also great made with broccoli instead of asparagus. The sauce is so good; don’t be afraid to double or triple the recipe and use it as a dressing for the week!

16 asparagus spears, woody ends snapped off

2 tablespoons avocado oil


2 tablespoons tahini

1 tablespoon avocado oil

2½ teaspoons lemon juice

1 small clove garlic, minced

1/16 teaspoon finely ground sea salt

Pinch of ground black pepper

1 to 1½ tablespoons water

  1. Place the asparagus and oil in a large frying pan over medium heat. Cook, tossing the spears in the oil every once in a while, until the spears begin to brown slightly, about 10 minutes.
  2. Meanwhile, make the sauce: Place the tahini, oil, lemon juice, garlic, salt, pepper, and 1 tablespoon of water in a medium-sized bowl. Whisk until incorporated. If the dressing is too thick, add the additional ½ tablespoon of water and whisk again.
  3. Place the cooked asparagus on a serving plate and drizzle with the lemon tahini sauce.

STORE IT: Store in the fridge for up to 3 days. Leftovers are best enjoyed cold.

Per serving:

calories: 106 | calories from fat: 69 | total fat: 7.7 g | saturated fat: 1.1 g | cholesterol: 0 mg

sodium: 43 mg | carbs: 5.7 g | dietary fiber: 2.8 g | net carbs: 2.9 g | sugars: 2 g | protein: 3.5 g

FAT : 65%
CARBS : 22%