I don't like the taste of maple syrup in recipes like that, so I'd
switch it to honey.
Asparagus with Maple Tahini Dressing Recipe
What you'll need:
1 bunch of perky thin asparagus, enough for four servings
For the dressing:
2 tablespoons sesame tahini
1 tablespoon extra virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons balsamic vinegar
Hot water, as needed
For serving:
Coarse sea salt or Kosher salt
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. Rinse them
quickly in cool water (I do this to stop them from cooking, getting
too soft, and turning yellowish green; I like them bright and crisp
for this dressing). Whisk the dressing ingredients in a glass
measuring cup; add a little bit of hot water to thin. Whisk till
smooth. Taste test and adjust the balance of sweet and nutty and tart.
(I don't add salt to the dressing because I serve the asparagus with a
sprinkle of coarse sea salt over the top.) Serve the drained asparagus
on a plate with a drizzle of Maple Tahini Dressing and a sprinkle of
coarse sea salt.
Serves 4.
Source: glutenfreegoddess.blogspot.com
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Today's mighty oak is just yesterday's nut that held its ground.
