Recipe: Asparagus & Roasted Garlic Tahini Dressing

April 29, 2011

Author: Neighborhood Farm Initiative

Category: General News Recipes

Growing asparagus is pretty magical. This recipe from Barbara, a new participant in our 2011 Garden Education Program, is a great way to celebrate one of spring’s first crops. Editor’s note: If you’ve been helping out at the farm, you’ve probably helped weed out some stubborn wild onions – these are a great addition to the tahini dressing below.

Ingredients
1lb of Asparagus
Eggs
1 Bulb of Roasted Garlic (optional, minced garlic can be used as well)
1/4 cup of Olive Oil
2 TBS cup of Vinegar (any vinegar will do)
1 – 2 tsp of Tahini
1 tsp of chopped anchovies (optional)
Salt & Pepper

Instructions
1. Roast Garlic
Break the bulb of garlic into multiple cloves. Do not peel them.
Place into a baking dish
Drizzle olive oil onto cloves.
Bake in a pre-heated 375 degree oven for 20-30 minutes. While garlic is roasting, prepare eggs & asparagus.
2. Prepare Medium Boiled eggs
Bring water to boil.
Using a spoon, gently lower each egg into the boiling water. Lower heat to where the water is just simmering. Cook for 7 minutes.
Remove from stove immediately after desired time. Run cold water over eggs to stop cooking.
3. Steam Asparagus (depending on the size of your skillet or dutch oven, this may have to be done in batches)
Prepare asparagus for cooking. Snap the bottoms off the asparagus (you can also cut about an inch off the bottom to save time). Lay the asparagus in an inch of salted (optional, unsalted water is fine) water in the dutch oven/skillet. Turn heat to high and cook until a knife can get through one of the thickest stalks. If they are pencil thin, cooking time is about 5 minutes.
Remove the asparagus and shock them by putting them into a bowl filled with ice cold water. This will stop the cooking process and keep the asparagus nice and green.
4. Prepare Dressing – The dressing can be used for salads, meat (great with lamb) and other vegetables.  
Place the olive oil, vinegar, tahini, anchovies (optional), 4-6 roasted garlic cloves (or more, if you prefer) and black pepper into a blender. Blend until a creamy dressing forms. With regard to salt, do not add until after blending the ingredients. Vinegar/lemon juice can add a “salty” taste. If using anchovies, you will likely not need to add salt.
Place the asparagus onto a plate. Peel and lightly slice the eggs and put onto plate (I prefer on top of the asparagus to let the yolk run onto the tender stalks). Pour dressing onto asparagus.
Optional: add extra garlic and chopped anchovies.

facebooktwittergoogle_plusredditpinterestlinkedinmailfacebooktwittergoogle_plusredditpinterestlinkedinmail
Back to Top