Sesame roasted asparagus
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.
- 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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