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Asparagus with Zesty Garlic-Tahini Avocado Dressing

  • Author: nocrumbsleft
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 min
  • Yield: 4 servings


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


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.


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.

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

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