Sesame roasted asparagus recipe
Make the most of seasonal British asparagus with this easy side dish. Delicate asparagus stems are simply roasted with a garlic and soy marinade and sesame seeds for a nutty crunch – delicious on its own or drizzled with the creamy tahini dressing for serving alongside an Easter feast.
See method- Serves 4
- 5 mins to prepare and 10 mins to cook
- 207 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 2 tbsp extra virgin olive oil
- 1 garlic clove, crushed
- 1 tbsp soy sauce
- 3 tbsp sesame seeds
- 750g asparagus, trimmed
For the dressing
- 3 tbsp tahini
- 2 tbsp lemon juice
- crushed chillies, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 855kJ 207.0kcal
- Fat
- 17g
- Saturates
- 3g
- Salt
- 0.8g
- Sugars
- 4g
of the Reference intake
Carbohydrate 4.3gProtein 8.9gFibre 4.0g
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- Preheat oven to gas 7, 220°C, fan 200°C. To make the marinade, place the oil, garlic, soy and sesame seeds in a bowl and stir to combine.
- Place the asparagus on a large oven tray and pour over the marinade. Toss the asparagus to coat and lay flat on the tray. Place in the oven and cook for 10-12 mins or until tender and lightly charred.
- To make the dressing, place the tahini, lemon juice and 80ml water in a bowl. Season with salt and whisk until smooth.
- To serve, place asparagus on a platter, drizzle with tahini sauce and scatter with crushed chillies, if using.
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