Tahini is said to contain more protein than milk, is a good source of B vitamins and minerals, including iron, magnesium and calcium, as well as healthy polyunsaturated fats. It makes a creamy sauce for asparagus and is also delicious spooned over leafy greens such as spinach, kale or green cabbage, or even crisp green salad leaves.

Method:

• Heat a large griddle pan over a high heat. Drizzle a little olive oil over the asparagus and turn until lightly coated. Season with salt and pepper.

• Chargrill the asparagus for 5 minutes, turning occasionally, or until charred in places and just tender. You will probably have to cook it in two batches. Alternatively, steam the asparagus for 3–5 minutes.

• Meanwhile, blend all the ingredients for the sauce with 5 tablespoons of warm water in a blender or mini food processor until smooth and creamy. Taste and season with salt and pepper, if needed.

• Serve the asparagus with the sauce drizzled over the top and a scattering of sesame seeds.
  
  Recipe adapted from The Right Fat: How to enjoy fat with over 50 simple, nutritious recipes for good health (Pavilion Books)