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)