Tahini Recipes For Salad: Tahini Arugula, Egg, and Charred Asparagus Salad

This tahini arugula, egg, and charred asparagus salad is the perfect binder for the lemony dressing. Serve with a slice of multigrain bread spread with goat cheese and a dash of cracked black pepper.

 Have This!

• 4 large eggs in shells
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 tablespoon extra-virgin olive oil
• 2 tbsp tahini
• 12 ounces medium asparagus, trimmed
• 1/4 cup plain whole-milk Greek yogurt
• 1 tablespoon fresh lemon juice
• A tablespoon water
• 1 baby arugula

Do This!

• Preheat broiler to high.
• Bring a small saucepan filled with water to a boil.
• Carefully add eggs; cook 8 minutes. Place eggs in a bowl filled with ice water; let stand 2 minutes. Peel eggs, cut into quarters and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Combine olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, tahini, and asparagus on a baking sheet; spread in a single layer in pan. Broil 3 minutes or until lightly charred. Remove asparagus mixture from pan; cut into 2-inch pieces.
• Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, yogurt, juice, and a tablespoon water in a medium bowl, stirring with a whisk.
• Add arugula; toss. Arrange arugula mixture on a platter; top with asparagus mixture and eggs.