Roasted asparagus with tahini and herb dressing

Roasted asparagus with tahini and herb dressing

Total: 1 hr 15 min. | Active: 30 min.
vegan, healthy and balanced, Low Carb
Nutritional value / person: 334 kcal
, Fat: 27 g
, Carbohydrate: 11 g
, Protein: 10 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 kg white asparagus, peeled
2 tbsp olive oil
1 tsp salt
a little pepper


1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, squeezed
2 ½ dl soya cream
½ dl vegetable bouillon
3 tbsp tahini (sesame paste)
1 tbsp lemon juice
1 bunch basil, roughly chopped
1 bunch parsley, roughly chopped
½ tsp salt
a little pepper

To serve

1 tbsp toasted sesame seeds
some basil leaves
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How it's done

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Place the asparagus on a baking tray lined with baking paper, mix with the oil, season.

To roast

Approx. 45 mins. in the centre of an oven preheated to 200°C.


Heat the oil in a pan. Add the onions and garlic, sauté for approx. 4 mins. Pour in the soya cream and stock, bring to the boil. Add the tahini, lemon juice, basil and parsley, puree until smooth, season.


To serve

Serve the asparagus on a platter, drizzle with the dressing, sprinkle with sesame seeds and basil.


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