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.