Roasted Asparagus With Garlic, Tomatoes, and a Tahini Drizzle
This roasted asparagus with garlic, tomatoes, and a tahnini drizzle is hands-down the best asparagus we've ever had. Perfectly roasted on a single sheet pan along with fresh cherry tomatoes and garlic, it's fancy enough to serve at a dinner party, and easy enough to make on a lazy weeknight.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Sides
Cuisine: Italian
Servings: 4sides
Calories: 142kcal
Author: Michelle Cehn
Ingredients
1poundasparagusstalks trimmed
½poundcherry tomatoes or grape tomatoeshalved
5large clovesgarliccut in half
3tablespoonsvegan buttermelted (or 3 tablespoons of olive oil + ¼ teaspoon of salt)
¼teaspoonpepper
¼teaspoongarlic powder
5large leavesbasil
½mediumlemonsliced, for garnish
Tahini Drizzle:
1tablespoontahini
1tablespoonlemon juice
1tablespoonwater
⅛teaspoonsalt
⅛teaspoongarlic powder
Instructions
Preheat your oven to 400 degrees.
Line a large baking sheet with foil or a silicone mat. Lay the asparagus in a flat layer and the tomatoes and halved garlic cloves in the remaining space on the pan.
Drizzle the top with the olive oil and evenly sprinkle on the salt, pepper, and garlic powder. Using your hands, mix the asparagus and then the tomatoes and garlic on the pan until evenly coated.
Place in the oven and cook for 14-20 minutes until the asparagus is cooked to your liking (exact timing will depend on how thick your asparagus stalks are).
While baking, prepare your tahini drizzle. In a small bowl, mix together the tahini, lemon juice, water, salt, and garlic powder until you have a viscous creamy white drizzle sauce.
Remove the baking sheet from the oven and place the asparagus on a serving platter. Top the asparagus with the roasted tomatoes and garlic cloves, drizzle with tahini dressing, and sprinkle with fresh basil.
Video
Notes
Don't have any lemons? A splash of white vinegar will work in place of lemon juice in the tahini drizzle sauce.