Asparagus with Creamy Lemon Miso Tahini Sauce

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I had an amazing asparagus dish at an Indian restaurant recently, this is my attempt to recreate it.

These amounts are only a rough guide, because I didn’t actually measure anything: taste as you go!

For the dipping sauce:

2/3 c Tofutti sour cream
1/4 c soy yoghurt (plain, unsweetened)
1 tbsp fresh tahini
2 tsp yellow miso
2 tbsp raw cashews
3 cloves of garlic, either roasted or fried in a little oil till golden, then minced
a few pinches of smoked sea salt, Maldon or your preference
cracked pepper
1-2 tbsp fresh lemon juice
a dash of onion powder
a dash of garlic powder

Place everything into a food processor or mini blitzer or similar and process to a cream. Unless you happen to be fortunate enough to own a Vitamix, the cashews won’t process to a completely smooth consistency, but that’s okay for this sauce – the bittiness adds a bit of texture to the asparagus.

For the asparagus:

one bunch of thin-stemmed asparagus, with the woody parts snapped off
2-3 tbsp oil
several generous dashes of smoked paprika
several big pinches of smoked sea salt (I used Maldon)
cracked pepper
1 tbsp lemon juice
a dash of liquid smoke

I cooked my asparagus on the stove top because my oven was occupied but you could roast it, broil it or grill it (you won’t need the liquid smoke if you’re grilling it).

Heat a cast iron pan on medium-high, toss all the ingredients together and coat the asparagus well, then add to the pan. Cook a few minutes, till the spears start to brown a bit – asparagus should still be bright green and crunchy.

Serve with the dipping sauce on the side.

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