Roasted Asparagus with Lemon Tahini Sauce


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


  1. Add the asparagus to a large sheet pan and drizzle with 1 tablespoon olive oil. Roast at 425 for 15 minutes.
  2. 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.
  3. Remove from the oven and drizzle lemon tahini sauce on top. Sprinkle almonds on top and add more salt and pepper to taste.

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