Roasted asparagus and creamy tahini dip
Roasted asparagus and creamy tahini dip.Photo, Angus Fergusson.
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.