Ease of Preparation: Easy
Time of Preparation: 10-12 minutes
Yield: 6 servings, as an appetizer
Start mom’s dinner off with a bang by serving this bright, flavorful appetizer! Wisps of springtime asparagus are bathed in a rich tahini dressing, coupled with toasty pine nuts and frosty mint, and garnished with an assortment of edible flowers that scream “For you, mom.”
Ingredients:
Tahini Dressing:
- 5 tablespoons (75 ml) tahini
- 1-2 cloves garlic, minced
- 1 lemon, juiced
- ½ tablespoon (7.5 ml) honey
- 1/3 cup (80 ml) warm water, and more as needed
- Salt
To Serve:
- 2 bunches (large, thick) asparagus, (very fresh) hard stems broken off
- Salt and pepper
- 4 tablespoons (60 ml) pine nuts
- ½ bunch mint leaves, torn
- Tahini Dressing
- Mixed Edible Flowers (such as nasturtium, marigold, borage, chive blossoms)
Method:
For the Tahini Dressing:
In a bowl, whisk together the tahini, garlic, lemon, and honey.
Add water in increments, whisking between additions, to make a thin, creamy dressing. Season with salt.
Reserve for plating.
To Serve:
With a sharp vegetable peeler, shave the asparagus into long, thin ribbons. If not using right away, keep crisp in ice water and dry well before serving.
In a dry, heavy pan over medium-high heat, lightly toast the pine nuts until just aromatic and golden brown. When ready, immediately remove from the pan to a plate or tray, to prevent overcooking.
Dress the asparagus with the Tahini Dressing, then garnish with the toasted pine nuts, mint, and edible flowers to make a stunning presentation.
Serve immediately.
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