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
- 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.
- 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.
- 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.
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%
PROTEIN : 13%