Griddled Asparagus + Preserved Lemon Tahini Sauce

1. 1

   Trim asparagus by bending base until bottom breaks off, discard bottoms. Peel lower half of asparagus.

2. 2

   Heat about a tablespoon of olive oil in a skillet large enough to hold the asparagus in one layer (or work in batches) over medium heat. Once oil is hot, add asparagus, quickly salt and toss the asparagus so each spear is coated. Arrange spears in a row and leave for 5 minutes or until undersides start to brown. Flip and cook for an additional 5 or so minutes. Once the asparagus have a lovely mottled look, plate leaving excess oil in the pan.

3. 3

   Remove the pulp of the preserved lemon and discard. Rinse the rind thoroughly.

4. 4

   Place all ingredients except water in a food processor and blend until smooth.

5. 5

   Add water in small increments until desired consistency is reached. I kept mine rather thick but feel free to thin further for more of a drippy salad dressing viscosity.

6. 6

   Since preserved lemons are preserved with ample salt, taste dressing before adjusting seasoning. You may find you do not need to add any salt.

7. 7

   Serve in dollops atop asparagus!

* Per serving · 4 servings · Values may vary.