Asparagus with Sesame Dressing

prep 15 mins cook 15 mins
  • 3 bunches of asparagus spears, trimmed
  • 4 tablespoons olive oil
  • 4 tablespoons sesame seeds
  • 4 tablespoons tahini
  • finely grated rind and juice of 1 lemon
  • 3 tablespoons light soy sauce
  • 2 tablespoons mirin
  • 4 tablespoons water

Lay the asparagus spears in a roasting tin, drizzle with 2 tablespoons of the oil and toss until evenly coated in the oil. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes until tender and lightly charred in places.

Meanwhile, toast the sesame seeds in a dry frying pan over a medium heat, shaking the pan occasionally, for about 2 minutes until golden. Transfer to a jug with the tahini, lemon rind and juice, soy sauce, mirin and the measurement water. Add the remaining olive oil then use a stick blender to blend until smooth.

Spoon half the dressing over the roasted asparagus and toss well to coat. Arrange on 4 serving plates and serve the remaining dressing separately.

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