Sort ingredients
casualsam
QR Code
Listen
Pdf
For the tahini verde, place all of the ingredients into a small food processor or a beaker for a stick blender, add 1 tablespoon of cold water and blend together until combined but slightly coarse. Add a little more water if needed.
To make the miso aioli, use a hand blender to blitz the aquafaba and garlic together for 5 seconds. Slowly drizzle in the oil, a little at a time, mixing continuously until emulsified. Mix the miso paste with 1 tablespoon of water and the vinegar until smooth, then add to the aioli and blend again to combine.
Bring a pan of salted water to the boil. Remove the woody ends from the asparagus and blanch 3 minutes, then drain.
Serve the asparagus drizzled with the miso aioli and the tahini verde on the side. Finish with a scattering of sesame seeds.