Roasted Asparagus with Tahini Ranch

roasted asparagus and radishes
Asparagus is cooked on a preheated baking sheet in the oven until tender yet toothsome, then served with a tahini-yogurt sauce packed with fresh herbs for dipping.Kat Craddock

At Charleston's The Grocery, chef Kevin Johnson gives asparagus a quick turn in the oven, then serves the spears with a zesty, herb-flecked tahini-yogurt sauce—a grown-up take on ranch dressing—which also pairs well with other roasted spring vegetables, such as radishes, baby beets, and young Japanese turnips.

Equipment

Roasted Asparagus with Tahini Ranch
Asparagus spears are cooked on a preheated baking sheet in the oven until tender yet toothsome, then served with a tahini-yogurt sauce packed with fresh herbs for dipping.
Yield: serves 4
Time: 25 minutes

Ingredients

  • ½ cup plain whole-milk Greek yogurt
  • ¼ cup tahini
  • 2 Tbsp. finely chopped cilantro
  • 1 Tbsp. plus 1 tsp. finely chopped fresh mint leaves
  • 2 Tbsp. finely chopped flat-leaf parsley
  • 1 Tbsp. finely chopped fresh dill
  • 1 Tbsp. finely chopped fresh basil leaves
  • 1 Tbsp. fresh lemon juice
  • ¼ cup buttermilk
  • Kosher salt
  • Freshly ground black pepper
  • 2 lb. medium asparagus, trimmed
  • 1 tsp. extra-virgin olive oil

Instructions

  1. Place a baking sheet or roasting pan in the oven and preheat to 450°F.
  2. In a blender, add the yogurt, tahini, herbs, lemon juice, and buttermilk, and purée until smooth. Season with salt and pepper, then transfer to a small bowl and refrigerate.
  3. Spread the asparagus in a single layer on a cutting board. Drizzle with the oil, season with salt and pepper, and transfer in a single layer to the preheated baking sheet. Roast until the asparagus are slightly browned all over but still hold their shape, 3–5 minutes. Transfer to a platter and serve immediately or at room temperature, with the yogurt sauce for dipping.