Recipe by the Gluten-Free Goddess
1 pound asparagus
2 tablespoons sesame tahini
1 tablespoon extra virgin olive oil plus 1 teaspoon, divided
2 tablespoons pure maple syrup
2 tablespoons balsamic vinegar
Kosher salt and pepper
Garnish: Italian parsley
Preheat the oven to 400 degrees. Trim the bottom ends of the asparagus stalks, rinse, and drizzle with 1 teaspoon of olive oil. Place them in a low-sided pan. Cook for 7 minutes or until cooked through but still crisp.
Whisk the tahini, 1 tablespoon olive oil, maple syrup, and balsamic vinegar. Add a little bit of hot water to thin. Whisk until smooth. Add kosher salt and pepper to taste.
Place the asparagus on a platter. Drizzle the asparagus with the dressing. Top with fresh Italian parsley.