Roasted Asparagus and Green Beans with Lemon Tahini Sauce
The spring is the perfect time to enjoy asparagus! My favorite way to enjoy it is roasted with a little olive oil and sea salt. Here, I combine it with green beans and drizzle a tangy lemon tahini sauce for a delicious combination! This would be perfect for an Easter side dish!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Preheat the oven to 400F degrees.
- Toss the asparagus and beans with the olive oil, sea salt and pepper and spread out on a sheet pan. Place in the oven and roast until tender, about 20 minutes. Remove from the oven.
- Meanwhile, whisk together the tahini, lemon juice, water, garlic, cumin and salt until smooth (add a little more water if it seems too thick to drizzle).
- Place the asparagus and beans on a plate, and drizzle with the tahini sauce.
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- Heart Healthy
- Side Dish