Chargrilled asparagus with tahini and sesame

Make the most of this seasonal special with a super simple, Middle Eastern twist

  • place PRE 10 minutes
  • place COOK 10 minutes
  • place SERVES 4
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Tahini is said to contain more protein than milk, is a good source of B vitamins and minerals, including iron, magnesium and calcium, as well as healthy polyunsaturated fats. It makes a creamy sauce for asparagus and is also delicious spooned over leafy greens such as spinach, kale or green cabbage, or even crisp green salad leaves.


  • Heat a large griddle pan over a high heat. Drizzle a little olive oil over the asparagus and turn until lightly coated. Season with salt and pepper.

  • Chargrill the asparagus for 5 minutes, turning occasionally, or until charred in places and just tender. You will probably have to cook it in two batches. Alternatively, steam the asparagus for 3–5 minutes.

  • Meanwhile, blend all the ingredients for the sauce with 5 tablespoons of warm water in a blender or mini food processor until smooth and creamy. Taste and season with salt and pepper, if needed.

  • Serve the asparagus with the sauce drizzled over the top and a scattering of sesame seeds.

    Recipe adapted from The Right Fat: How to enjoy fat with over 50 simple, nutritious recipes for good health (Pavilion Books)


300g asparagus spears, ends trimmed
Olive oil, for brushing
2 tsp toasted sesame seeds, for sprinkling
For the tahini & sesame sauce
3 tbsp tahini
1 large garlic clove, crushed
Juice of ½ large lemon
2 tbsp toasted sesame oil
Sea salt and black pepper

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