Steamed Asparagus with Tahini Dressing and Black Sesame Oil
WHAT YOU WILL NEED:
A bundle of washed and trimmed asparagus spears
Black sesame oil:
1 tbsp. black sesame paste
1 tsp. MCT oil
1 tsp. umeboshi plum vinegar (or brown rice vinegar + pinch of salt)
2 tbsp. tahini
2 tbsp. lemon juice
1 tbsp. MCT oil
pinch of salt
Bring a large pot of water to a boil using a layered bamboo steamer, if possible. Lay spears in a single layer to steam for 5-10 minutes, depending on thickness. Blend all ingredients for tahini dressing in a food processor. Let stand or cool in fridge.
In a small bowl, mix ingredients together for black sesame oil. When asparagus is a vibrant green and tender, remove and place on a serving plate. Drizzle with tahini dressing, then follow with the black sesame oil. If you desire, sprinkle a pinch of finishing salt like red alaea salt.