Asparagus + Spicy Roasted Chick Peas + Tahini Dressing


April is the best month, hands down! Outside little buds are sprouting up all over the place and life is resuming as if winter was never here. (But we all know too well that it was here, and that Jack Frost isn’t retreating as quickly as we would like!)

In Farmer’s Markets all over the Northeast, we are getting treated to one of April’s best treats, asparagus! So mild and sweet and so easy to prepare, I’m pretty sure I’ll be eating enough to last me all year!

This recipe is an amazing combo of flavors and so easy to make I highly recommend pulling out that long forgotten jar of tahini that resides in the far reaches of your refrigerator, and give this recipe a try!


2 Tbs olive oil
1 bunch of asparagus, bottoms cut off
1 can (15 oz) Garbanzo beans, drained and rinsed
1 1/2 tsp Paprika
Course salt to taste

Preheat oven to 400˚.

Take rinsed garbanzo beans and spread them out on a paper towel, and pat to dry. On a lined baking sheet, transfer beans and spread out in an even layer. Sprinkle with 1 Tbs olive oil, paprika, and salt to taste. Place in oven for 20 minutes.

For the asparagus: On a lined baking sheet spread out the asparagus. Drizzle with 1 Tbs of olive oil and sprinkle with salt. Mix to combine and place in oven for 10 minutes.

Tahini dressing

2 Tbs Tahini
2 Tbs maple syrup
2 Tbs water
Juice of 1 lemon
Dash of salt

Add all ingredients in a small bowl and mix until well combined.

Once the asparagus and beans are done, drizzle dressing over them and enjoy!