Roasted Asparagus with Creamy Tahini-Peanut Dipping Sauce

Ingredients

• 1 lb. asparagus, thick spears preferred for roasting
• 1 T olive oil
• Sea salt and fresh ground black pepper to taste
• 2 T peanut butter
• 1/4 cup well-stirred Tahini
• 1/4 cup warm water
• 2 T fresh squeezed lemon juice
• 2 tsp. agave nectar
• 1/2 tsp. ground garlic puree from a jar

Directions

1. Heat the oven to 425 F. Coat a roasting pan lightly with olive oil spray or non-stick spray.
2. Wash the asparagus well, then trim away the tough bottoms; it is usually just a few inches, and snapping one spear will show you where it naturally breaks. Slice the asparagus on the diagonal into pieces about 2 inches long.
3. Place the asparagus in a plastic bowl, add the olive oil, salt, and pepper, and toss until the pieces are coated.
4. Spread the asparagus out in one layer on the baking sheet. Roast it for about 15 minutes, stirring once or twice, until the pieces begin to wrinkle a bit and take on some brown color while the centers still have a little bite.
5. As the asparagus cooks, add the peanut butter, tahini, warm water, lemon juice, agave nectar or another sweetener, garlic, and soy sauce to a food processor, blender, or the bowl attachment for an immersion blender. If you are using a blender or immersion blender, press the lid on very firmly. Blend until the sauce is smooth and fully mixed.
6. Serve the asparagus hot, with sauce alongside each portion for dipping. You can spoon the sauce over the asparagus instead, but dipping works especially well with a sauce this rich.
7. For variations, try the same sauce with roasted broccoli, cauliflower, or green beans.