Ah , asparagus, the vegetable I used to turn my nose up at. Now, one of my favorite veggies to whip up. I like my asparagus roasted with a nice char at the tops, but still with some bite at the bottom. This asparagus is brightened with the addition of some fresh ginger and the delicious sweetness of roast garlic. The tahini sauce is optional, but I find it to be a great compliment to the ginger garlic flavor. This is a wonderful dish to serve at the family table and any night during the week for a delicious vegetable side!
1 bunch asparagus
1 tsp minced garlic (3 small cloves)
1/2 tsp fresh ginger, zested
Extra virgin Olive Oil
For the Tahini Sauce
1/4 cup tahini
1/2 tsp lemon juice
1/4 tsp kosher salt
3-4 tbsp hot water
1. Preheat your oven to 375 and line a baking pan with parchment paper. Dice your garlic and using a microplaner, zest a small knob of ginger until you have about 1/2 tsp of grated ginger.
2. Cut the bottom inch off your asparagus, just the thickest part at the end. You don’t want to take too much away or there’ll be nothing left.
3. Toss the asparagus with a bit of extra virgin olive oil, ginger, garlic and a bit of salt and pepper.
4. Distribute the asparagus on the baking pan in an even layer. Bake for 20-25 min.
5. While the asparagus bakes, you can make the sauce by whisking together the ingredients in a small bowl and setting aside to drizzle onto the warm asparagus.