Pan-Roasted Asparagus with Lemon Tahini Sauce

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
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.