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.