Asparagus with tahini sauce and fresh herbs is really the perfect alternative when you don't want to pour hollandaise over white asparagus. And the tahini sauce is so easy and quick to make yourself that you can save yourself the packaged sauces from the supermarket.
White asparagus from the oven
I think that you should not cook white asparagus in any case, if you do not want to process it into a creamy soup. I want to keep the great taste of the stalk as intense as possible and not water it down.
Therefore, I recommend you to cook the asparagus in the oven in its own juice with a few drops of olive oil and a little salt and sugar. This is also super easy to do and you can meanwhile take care of the other components. After all, we want asparagus with Tahini sauce with tahini sauce.
By the way, when baking, you can cover the asparagus with aluminum foil if you don't want the spears to get color. Personally, though, I love roasting flavors and leave the foil off - for me, that has two advantages: More flavor and less waste.
Tahini sauce instead of hollandaise!
So while the asparagus is cooking in the oven, I take care of the creamy sauce. For this I just crush some garlic and mix it with tahini, lemon juice and water.
Then add chopped parsley and salt and pepper. The tahini sauce is an absolute classic in the Levant, which you can serve perfectly with fish, fried vegetables, kafta meatballs or falafel. And the best thing is: the sauce is ready in less than 5 minutes!
You see: The components are made really quickly and easily. So while the asparagus is cooking, the tahini sauce is ready, I then actually only take care of cooking the potatoes (I love boiled potatoes!) and roasting the almonds.
When the asparagus is served with tahini sauce, I add the freshly roasted almonds on top for a crunchy texture and a few herbs for that extra dose of freshness. What better than parsley and mint?!
Asparagus with tahini sauce - delicious, creamy and even vegan!
In my opinion, the asparagus with tahini sauce is not just a dull vegan alternative to the classic with hollandaise! The dish is for me now already a real competitor to it and a modern classic on top! Ok, I know - I'm going out on a limb, but just try it for yourself!
Asparagus with tahini sauce and fresh herbs is deliciously fresh and creamy-nutty at the same time. Enjoy your meal!
Recipe for asparagus with tahini sauce and herbs
- 1 Kg Asparagus, white
- 4 TBSP Olive oil
- 2 TBSP Lemon juice
- 1 pinch Sugar
- 1 Kg Potatoes, mainly waxy
For the tahini sauce
- 100 g Tahini
- 1 Garlic clove
- 1/2 Lemon
- 1 Handful Parsley
- 100 ml Water
- Salt, pepper
- 2 Handful Parsley
- 2 Handful Mint
- 30 g Almonds
- Salt, pepper
- Preheat oven to 200 °C top/bottom heat.
- Peel asparagus and break off or cut the lower woody part.
- Place the asparagus on a deep baking tray and season with a pinch of salt and sugar and pour olive oil over it. Mix everything together well and roast the asparagus in the oven for about 30 minutes. You can also cover the asparagus with aluminum foil to keep it white - or do it without aluminum foil and take some roasting flavors with you.
- Drizzle asparagus with lemon juice before serving.
- Peel the garlic and crush finely with a little saz.
- Squeeze the lemon.
- Mix tahini with crushed garlic and then stir in water and lemon juice to make a creamy sauce.
- Chop the parsley and stir into the sauce. Season to taste with salt and pepper.
Potatoes and garnish
- Peel potatoes and boil in salted water until cooked.
- Pluck herbs from stems, chop very coarsely if necessary.
- Coarsely chop almonds and toast in a pan on high heat until lightly fragrant.
- Serve asparagus with boiled potatoes and tahini sauce and garnish with herbs and toasted almonds.
Also be sure to try the delicious macaroni casserole Pastitsio!