20 asparagus spears
1 tablespoon olive oil
1/4 cup lemon juice (about 1 juiced lemon)
2 tablespoons tahini
1 tablespoon honey (or pure maple syrup)
1 clove minced garlic
Almond slices to garnish
salt and pepper to taste
- Add the asparagus to a large sheet pan and drizzle with 1 tablespoon olive oil. Roast at 425 for 15 minutes.
- Meanwhile, prepare sauce by adding lemon juice, tahini, garlic, honey and salt and pepper to a small jar. Close the jar tightly with the lid and shake until well combined.
- Remove from the oven and drizzle lemon tahini sauce on top. Sprinkle almonds on top and add more salt and pepper to taste.