Asparagus with Maple Tahini Dressing
The Queen of Spring. Asparagus.
Spring here in BoHo infused West Hollywood means trading in your Uggs for flip-flops. And hurtling downhill on your skateboard past midnight, apparently. For four nights in a row now I've been startled awake by the rolling wheels of wild ones zooming past our bedroom window in the wee small hours of the morning. I suspect they are taggers, or teenage paparazzi on the hunt for misbehaving Melrose prey (there have been more helicopters lately). Sleep has been edgy and restless. The season of change is afoot. Or rather on a roll.
My deep and abiding craving for asparagus is surprising for someone who never tendered a single bite of fresh asparagus until my third decade here on planet Earth. Yes, you read that right. Three decades. I admit it.
I could chomp, night and day. Happy as a Green Goddess in vegetable heaven. Can you overdose on asparagus? I hope not. Because I'm indulging every chance I get.
It's been a long, root vegetable-centric winter.
Then I whipped up a simple dressing with sesame tahini and pure maple syrup, and sprinkled some coarse sea salt over it. Vegan heaven. On a plate. And did I mention?
Karina's Asparagus Recipe with Maple Tahini Dressing
I cooked this batch of asparagus quickly- not even five minutes- because I wanted the stalks to be tender but ever-so-slightly crisp. I served them at room temperature with our favorite dressing.
Trim the bottom ends of the asparagus stalks, rinse, and lay them in a skillet; I used my big iron skillet. Add just enough water to keep them from scorching and cook them briefly, rotating them until they are bright green. Taste test for doneness to your liking.