Asparagus with lemon-scented tahini dressing

{  SERVES 2  }

350 g (12 oz/2 bunches) asparagus, woody ends trimmed

1 tablespoon ghee, melted

a few tarragon sprigs, torn

freshly ground black pepper, to serve

Tahini dressing

65 g (2¼ oz/¼ cup) tahini

2 tablespoons lemon juice

1 teaspoon grated lemon zest

2 tablespoons wheat-free tamari

60 ml (2 fl oz/¼ cup) filtered water

Preheat the oven to 200°C (400°F).

To make the dressing, combine all the ingredients in a food processor and blend until smooth. Transfer to a glass jar and refrigerate for 30 minutes for the flavours to develop. Leftovers will keep for 4–5 days in an airtight container in the fridge.

Lay the asparagus in a roasting tin, toss with the ghee and roast for 5 minutes or until the asparagus just begins to brown and is al dente.

Drizzle the dressing over the roasted asparagus and toss gently to coat. Top with the tarragon, season with pepper and serve.