Charleston chef Kevin Johnson offers asparagus a fast flip within the oven, then serves the spears with a zesty tahini-yogurt sauce—an impressed tackle ranch dressing.
Featured in: “All The Best Ways to Cook Asparagus.”
Gear
Roasted Asparagus with Tahini Ranch
Asparagus spears are cooked on a preheated baking sheet within the oven till tender but toothsome, then served with a tahini-yogurt sauce full of recent herbs for dipping.
Yield: serves 4
Time:
25 minutes
Components
- ½ cups full-fat plain Greek yogurt
- ¼ cups tahini
- 2 Tbsp. finely chopped cilantro
- 1 Tbsp. plus 1 tsp. finely chopped recent mint leaves
- 1 Tbsp. finely chopped basil leaves
- 1 Tbsp. finely chopped dill fronds
- ¼ cup buttermilk
- Kosher salt and Freshly floor black pepper
- 2 lb. medium asparagus, fibrous bottoms snapped off
- 1 tsp. extra-virgin olive oil
Directions
- Place a rack within the middle 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 style, then pour right into a serving bowl, cowl with plastic wrap, and refrigerate.
- On a rimmed baking sheet, drizzle the asparagus with the oil and sprinkle with salt and black pepper to style, then toss to coat. Unfold in a single layer and switch to the oven. Bake till vibrant inexperienced and browned in spots, about 5 minutes. Serve scorching or at room temperature with the reserved sauce on the aspect.
