Asparagus with Tahini Yogurt Dressing

Asparagus is most often eaten plain - steamed with just a bit of butter. This recipe adds a light sauce with Middle Eastern flavor of tahini, a thick spread made from ground sesame seeds. Though it's high in fat, it's used in small amounts as a condiment, adding the nutty, satisfying flavor of sesame. For variety, quickly blanch the asparagus and use double the amount of dressing as a dipping sauce.
  • 2 pounds asparagus, trimmed
  • Water
  • 1 cup nonfat plain yogurt or tofu yogurt
  • 3 tablespoons tahini
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  1. Cook asparagus: Bring a pan of salted water to a boil over high heat. Add trimmed asparagus and cook until tender, but still very green, about 3-5 minutes.
  2. Drain asparagus quickly and rinse with cold water to stop the cooking process. Drain well again and dry with paper towels before arranging on a serving plate.
  3. Make dressing: Combine all ingredients in a small bowl and whisk until smooth. Chill until ready to serve
  4. Drizzle the dressing, to taste, over the asparagus spears just before serving.

Make 8 servings