for the roasted asparagus: 500 g white asparagus Sea salt 1 tablespoon of olive oil
for the baked potatoes: 2 handfuls of baby potatoes 3 tablespoons of olive oil 1 tablespoon sweet paprika Sea salt Thyme
for the tahini sauce: 100 ml tahini (sesame) 1 lemon, juice thereof 2 tablespoons of olive oil 100 ml water 1 garlic clove Sea salt freshly ground pepper
besides: 1/2 bunch of parsley 40 g pine nuts
Wash the asparagus and peel with an asparagus peeler.
Preheat oven to 180°C top/bottom heat (180° C circulating air).
Line a baking tray with baking paper.
Wash and halve the potatoes. Put them on the baking tray and season with olive oil, paprika, thyme and sea salt. Mix with two spoons so that the spices are well distributed.
Place the asparagus next to the potatoes on the tray. Drizzle olive oil and sea salt over them.
Place the baking tray in the oven and bake the potatoes and asparagus for about 20-25 minutes until golden brown.
Meanwhile prepare Tahini sauce: Place the tahini in a tall dish. Add lemon juice, olive oil and water. Stir until creamy, either with a whisk or a blender. (Although it may seem grainy at first, it will become an even cream relatively quickly). Season this cream with sea salt and a pressed clove of garlic.
Fry the pine nuts in a pan without oil until they are golden brown.
Wash parsley thoroughly and chop coarsely.
Remove potato and asparagus from the oven. Arrange on a plate and drizzle Tahini sauce over them. Garnish with parsley and pine nuts. Bon Epi-tit !