- Position rack in bottom of oven. Preheat to 400F.
- Snap off and discard tough ends from asparagus. Toss with oil and salt on a rimmed baking sheet.
- Bake on bottom rack of oven, stirring halfway through, until tender-crisp, about 5 min.
- Stir tahini with lemon juice, honey, garlic and cumin in a small bowl. Gradually stir in 1 to 3 tbsp water until smooth. Serve tahini dip alongside asparagus.
Protein 2 g
Carbohydrates 4 g
Fat 5 g
Fibre 2 g
Sodium 51 mg