Asparagus with Tahini Yogurt Sauce
Yield: 4-6 servings
Cook Time: 8-10 minutes
Tips: Sauce can also be used over other green vegetables such as broccoli and green beans.
Ingredients
- 1 bunch asparagus
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/3 cup water
- 1/4 cup plain yogurt
- 1 tablespoon tahini (or sesame paste)
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon honey
- 1/2 cup sliced kalamata (Greek) olives
- salt to taste
Directions
In a small bowl, combine yogurt, tahini, lemon juice, garlic, honey and salt. Whisk until well blended. Set aside.
Break off thick ends of asparagus (the toughest portion will break off when you gently bend the asparagus). Clean. Heat butter and oil on medium-high heat in large skillet and add asparagus spears. Pour water over asparagus spears and cook, uncovered, for about 7 minutes. Continue cooking as water evaporates, allowing asparagus to brown slightly (about 1-2 minutes). Turn asparagus to brown on opposite sides. Remove from skillet and place on serving dish. Pour Tahini Yogurt Sauce over spears and sprinkle sliced kalamata olives over the top.
Break off thick ends of asparagus (the toughest portion will break off when you gently bend the asparagus). Clean. Heat butter and oil on medium-high heat in large skillet and add asparagus spears. Pour water over asparagus spears and cook, uncovered, for about 7 minutes. Continue cooking as water evaporates, allowing asparagus to brown slightly (about 1-2 minutes). Turn asparagus to brown on opposite sides. Remove from skillet and place on serving dish. Pour Tahini Yogurt Sauce over spears and sprinkle sliced kalamata olives over the top.