Roasted Asparagus with Tahini Ranch

• servings: 4 servings
• total time: 25 minutes

Ingredients

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

Directions

instruction 0

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.

instruction 1

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.