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Sesame roasted asparagus recipe
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Make the most of seasonal British asparagus with this easy side dish. Delicate asparagus stems are simply roasted with a garlic and soy marinade and sesame seeds for a nutty crunch – delicious on its own or drizzled with the creamy tahini dressing for serving alongside an Easter feast. See method
Ingredients
- 2 tbsp extra virgin olive oil
- 1 garlic clove, crushed
- 1 tbsp soy sauce
- 3 tbsp sesame seeds
- 750g asparagus, trimmed
For the dressing
- 3 tbsp tahini
- 2 tbsp lemon juice
- crushed chillies, to serve (optional)
Each serving contains
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Energy
855kj
207kcal
10%
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Fat
17g
25%
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Saturates
3g
14%
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Sugars
4g
4%
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Salt
0.8g
13%
of the reference intake
Carbohydrate 4.3g
Protein 8.9g
Fibre 4g
Method
- Preheat oven to gas 7, 220°C, fan 200°C. To make the marinade, place the oil, garlic, soy and sesame seeds in a bowl and stir to combine.
- Place the asparagus on a large oven tray and pour over the marinade. Toss the asparagus to coat and lay flat on the tray. Place in the oven and cook for 10-12 mins or until tender and lightly charred.
- To make the dressing, place the tahini, lemon juice and 80ml water in a bowl. Season with salt and whisk until smooth.
- To serve, place asparagus on a platter, drizzle with tahini sauce and scatter with crushed chillies, if using.
See more Side dishes