Ingredients
- 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
For garnishing
- 2 Handful Parsley
- 2 Handful Mint
- 30 g Almonds
- Salt, pepper
Zubereitung
Asparagus
- 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.
Tahini sauce
- 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.
Notes
Recipe contains affiliate links.
Nährwerte
Calories: 449kcal | Carbohydrates: 62g | Protein: 17g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 31mg | Potassium: 1756mg | Fiber: 13g | Sugar: 8g | Vitamin A: 1999IU | Vitamin C: 73mg | Calcium: 153mg | Iron: 9mg