| 1 bunch | asparagus |
| canola oil |
Heat oil in a cast iron pan over medium heat. Add spears to fit in. Sauté, turning often, until still green, crisp-tender and beginning to brown in spots, about 8 minutes.
Season and serve with lemon tahini sauce. Sprinkle with sesame seeds if you like.
Lemon Tahini Sauce with Turmeric
| ½ c | tahini |
| 1 handful | flat-leaf parsley, washed and trimmed |
| 3 lg cloves | garlic |
| 1 t | turmeric powder |
| 4-5 T | freshly squeezed lemon juice |
| water | |
| sea salt and black pepper to taste |
Place the tahini, parsley, garlic, lemon juice, turmeric, and 2 tablespoons water into the bowl of a food processor. Blend, scraping down the sides of the bowl as needed. Taste and add more water, lemon juice or seasoning if required for a lemony taste and smooth consistency.
Serves 4-6 people.