I’m delighted to be in the kitchen with CA Grown for asparagus season. I’ve created a brand-new asparagus side dish that is both simple and delicious. 

As a vegetable-forward gal who spends a third of the year in California, I love the selection of fresh California produce. California farmers provide more than 70% of the nation’s asparagus, and buying California Grown produce means knowing you’re getting great quality vegetables. I also love knowing I’m supporting small and family-owned farms.

This asparagus recipe is the perfect side for a steak or roasted chicken breast, if there’s any left by dinnertime. If there isn’t, it’s because of this easy Avocado Tahini Cream Sauce, one of my new Magic Elixirs that you are going to want to put on everything! 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Asparagus with Zesty Garlic-Tahini Avocado Dressing

★★★★★ 5 from 2 reviews
  • Author: nocrumbsleft
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 min
  • Yield: 4 servings
Print Recipe

Ingredients

3 bunches asparagus, about 36 spears
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
¼ cup Zesty Garlic-Tahini Avocado Dressing (see recipe below)
1 tablespoon chopped pistachios

For the Zesty Garlic-Tahini Avocado Dressing

¼ cup tahini
¼ cup fresh lemon juice
¼ cup water
3 tablespoons extra virgin olive oil
5 garlic cloves
½ small avocado

Instructions

Preheat the oven to 400F. 

Remove the woody stems from the asparagus and discard. Place asparagus in a large bowl. Add the olive oil and salt to the bowl with the asparagus and toss to coat thoroughly. 

Place in the oven and cook until done, about 5 to 8 minutes. Serve topped with the Zesty Garlic-Tahini Avocado Dressing and chopped pistachios.

 

For the Zesty Garlic-Tahini Avocado Dressing

In a medium bowl, combine ¼ cup water, tahini, lemon juice, and olive oil, and whisk to mix well.

On a cutting board, use the side of a chef’s knife to mash the garlic cloves. When they start to become juicy, add the salt and mash with the garlic until combined and broken down into a paste. 

Add the mashed garlic mixture to the bowl with the tahini mixture and stir until combined well. Transfer to a food processor, add the avocado, and process until smooth. Taste and add more salt, if needed. If the dressing seems too thick, add a bit more water.

Use immediately or store in an airtight container in the refrigerator up to 5 days.

Notes

I prefer to cut of the stems off of the asparagus using a knife, but feel free to snap them off as seen in the how-to video.

Nutrition

  • Serving Size:
  • Calories: 305
  • Sugar: 3.4 g
  • Sodium: 302.5 mg
  • Fat: 27.5 g
  • Carbohydrates: 14.1 g
  • Protein: 7 g
  • Cholesterol: 0 mg

Keywords: vegan dressing, vegetable sides, homemade dressing, asparagus