Return to This Week’s Menu
Roasted Asparagus + Green Tahini Ranch
Serves 4 | Prep Time: 10 minutes | Cook Time: 15 minutes
A refreshing take on the classic ranch sauce. Pairs wonderfully with spring asparagus.
Ingredients
- ½ cups full-fat plain Greek yogurt
- ¼ cups tahini
- 2 tablespoons cilantro
- 1 tablespoon fresh mint leaves
- 1 tablespoon dill fronds
- ¼ cup buttermilk
- Kosher salt and Freshly ground black pepper
- 2 lb. medium asparagus, fibrous bottoms snapped off
- 1 tsp. extra-virgin olive oil
Chef Tips
Preparation
Step 1
Position a rack in the center of the oven and preheat to 450°F. In a blender, purée the yogurt, tahini, cilantro, parsley, mint, basil, dill, lemon juice, and buttermilk. Season with salt and black pepper to taste, then pour into a serving bowl, cover with plastic wrap, and refrigerate.
Step 2
On a rimmed baking sheet, drizzle the asparagus with the oil and sprinkle with salt and black pepper to taste, then toss to coat. Spread in a single layer and transfer to the oven. Bake until bright green and browned in spots, about 5 minutes. Serve hot or at room temperature with the reserved sauce on the side.
