Roasted Asparagus with Tahini Ranch

Tender spears with a zesty, herb-flecked sauce.

  • Serves

    serves 4

  • Cook

    25 minutes


By SAVEUR Editors

Updated on March 16, 2022

Charleston chef Kevin Johnson gives asparagus a quick turn in the oven, then serves the spears with a zesty tahini-yogurt sauce—an inspired take on ranch dressing.



  • ½ cups full-fat plain Greek yogurt
  • ¼ cups tahini
  • 2 Tbsp. finely chopped cilantro
  • 1 Tbsp. plus 1 tsp. finely chopped fresh mint leaves
  • 1 Tbsp. finely chopped basil leaves
  • 1 Tbsp. finely chopped dill fronds
  • ¼ cup buttermilk
  • Kosher salt and Freshly ground black pepper
  • 2 lb. medium asparagus, fibrous bottoms snapped off
  • 1 tsp. extra-virgin olive oil


Step 1

Position a rack in the center of the oven and preheat to 450°F. In a blender, purée the yogurt, tahini, cilantro, parsley, mint, basil, dill, lemon juice, and buttermilk. Season with salt and black pepper to taste, then pour into a serving bowl, cover with plastic wrap, and refrigerate.

Step 2

On a rimmed baking sheet, drizzle the asparagus with the oil and sprinkle with salt and black pepper to taste, then toss to coat. Spread in a single layer and transfer to the oven. Bake until bright green and browned in spots, about 5 minutes. Serve hot or at room temperature with the reserved sauce on the side.

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