I always steamed asparagus until I had roasted asparagus in a restaurant. Now I take the time to roast-it brings out a totally different flavor. Serve this either warm or at room temperature.

RECIPE INSTRUCTIONS
1. Preheat the oven to 425ºF. Line a baking sheet with foil and spray with cooking oil.

2. Place the asparagus on the prepared baking sheet and spray with vegetable oil. Roast for 15 minutes, turning after 10 minutes. Place on a serving dish.

3. While the asparagus is roasting, whisk the mayonnaise, tahini, oil, lemon juice, water, soy sauce and garlic in a small bowl. Pour over the asparagus, and garnish with cilantro and pine nuts.

INGREDIENTS
1 lb trimmed asparagus
1 1/2 Tbsp light mayonnaise
1 Tbsp tahini (sesame seed paste)
1 Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
1 Tbsp water
2 tsp low-sodium soy sauce
1/2 tsp crushed fresh garlic
2 Tbsp chopped cilantro or parsley
2 Tbsp pine nuts, toasted

NOTES
Nutritional Analysis per Serving

Calories 70
Protein 2.3 g
Fat 5.3 g
Saturated Fat 0.5 g
Carbohydrates 4.6 g
Cholesterol 1 mg
Sodium 140 mg
Fiber 1.8 g

Prep Time: 5 minutes
Cook Time: 15 minutes

Serves 6