Asparagus With Lemon-Tahini Sauce

We love asparagus! Tossed in pasta, grilled, baked or covered in a creamy lemon-tahini sauce. You can serve this asparagus recipe hot or chilled (for a cool summer dish). When buying asparagus, look for thinner spears, they are more tender.

1 lb asparagus spears, wash and trim ends (tough ends can easily be snapped off)

1/4 c tahini (sesame paste)

2 cloves garlic, crushed

2 T extra virgin olive oil

1 t agave nectar

Grated peel and juice of one fresh squeezed lemon

Fresh cracked black pepper and cayenne pepper to taste

1 t black or white sesame seeds for garnish

Steam or boil asparagus in a large pot until desired tenderness.

In a small bowl, combine tahini, garlic, olive oil and agave until well blended. Slowly whisk in lemon juice until creamy. If it is too thick, thin with up to a tablespoon of water. Add black pepper and cayenne pepper to taste. Makes approx. 1/2 cup sauce.

Drizzle sauce over asparagus just before serving. Sprinkle with grated lemon peel and black or white sesame seeds.