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December 2023 Recipe

ASPARAGUS with Pomegranate  Seeds, Tahini and Pistachios

The holidays are hectic enough without having to stress about last-minute dinner guests. Keep it simple by having some ingredients – like roasted nuts, tahini, chickpeas for hummus or roasting, and fresh veggies for easy sides, snacks, and mains. Here’s a quick holiday dish festive enough for company!


1 bunch of asparagus

½ cup pomegranate seeds (arils)

1/4 cup unsalted, roasted pistachios, chopped 


2 heaping tablespoons, tahini

2 tablespoons neutral oil, divided

2 limes, juiced (can substitute juice of one lemon)

2 tsp tamari

1 tsp maple syrup


For the asparagus: cut off the hard woody ends or snap the ends off. Using a vegetable peeler, shave the tough bottom of the stalks. Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the asparagus in a single layer and cook, turning occasionally, until lightly golden and almost tender, 8 to 10 minutes. (If you prefer your asparagus really tender, add 1 tablespoon of water to sauteed asparagus, cover and steam for about 7-8 minutes.)


For the dressing: combine all ingredients until smooth. Place dressing in a saucepan over a low flame and heat until hot.


For serving: place the asparagus on a serving plate, drizzle with the hot, tahini-lime sauce and top with the chopped pistachios and pomegranate seeds.

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