ASparagus With Lemon Tahini Drizzle

Print

With ImageWithout Image

Asparagus with Lemon Tahini Drizzle

Author: Riley Shaia

Ingredients

• 1 lb. fresh asparagus
• 2 tbsp. vegetable broth
• 2 tsp. coconut aminos or low-sodium soy sauce
• 1/2 tsp. garlic powder
• 1/2 lemon to sprinkle after roasting
• 1/4 cup tahini
• 1/4 warm water
• 2 tsp. apple cider vinegar
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• 2 tbsp. oil-free hunnus
• Salt to taste

Instructions

1. To make the asparagus: Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
2. Break the ends of the asparagus off and rinse in a colander. Mix coconut aminos/soy sauce, vegetable broth, and garlic powder in a large bowl, then toss the asparagus in the mixture to coat.
3. Roast in the oven for 20 minutes, then remove and sprinkle with lemon.
4. To make the sauce combine the remaining ingredients and drizzle over the warm asparagus. Serve and enjoy!