# Lunch Today: Asparagus and Baby Spinach Salad with Tahini Dressing

**By Paula Gallagher** · 2019-05-29

![](https://cdn.shopify.com/s/files/1/0319/0960/9603/files/asparagus-300x220.jpg)We are still enjoying the asparagus harvest around here. In-season asparagus is definitely a favorite, plus it offers a low-calorie way to boost your diet with bone-strengthening vitamin K and folate, as well as fiber, calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, vitamins A, C, B and E, and the phytochemicals beta-carotene and chlorophyll. Combined with baby spinach (or any other tender green) and delicious tahini dressing makes this a perfect spring lunch, or a great side dish for dinner. Although the dressing is a bit prep intensive, it can be made and ahead and stored in the fridge for up to a week. You can also use it on other foods as well!  **Asparagus and Baby Spinach Salad with Tahini Dressing** • 1 tsp coriander seeds • 1/2 tsp fennel seeds • 1/2 tsp black peppercorns • Zest and juice from 1 lemon • 1/2 cup extra virgin olive oil • 2 sprigs fresh thyme • 1 large garlic clove, minced • 1 lb asparagus spears, trimmed • 2 cups baby spinach • 14 oz can or jar of artichoke hearts, drained • 4 large radishes, thinly shaved • 2 Tbsp tahini • 1/4 tsp paprika • 1/4 tsp sea salt • 1 tsp honey • 1/4 cup walnut halves, toasted In a small saucepan, add coriander, fennel, and peppercorns. Toast in a dry pan until aromatic and seeds begin to pop, about 1 minute. Be careful not to burn. Use a mortar and pestle and lightly crush. Return the mixture to the saucepan along with lemon zest, olive oil, thyme and garlic. Simmer over medium-low heat until the garlic begins to sizzle, about 5 minutes. Remove, cover the pan with a lid, and set aside for 15 minutes for flavors to blend. Then strain the oil and set aside. In a medium bowl, place some ice cubes, fill with water and set aside. Bring a medium saucepan of water to a boil. Add asparagus spears to boiling water and briefly blanch until bright green but still crisp, about 1 to 2 minutes. Immediately drain and place the asparagus in ice water to stop the cooking. Remove and blot dry. Place asparagus and spring greens on a large platter and add artichoke hearts and radishes. In a small bowl, combine lemon juice, tahini, paprika, salt and honey. Strain the infused garlic oil into the lemon juice and whisk thoroughly to fully emulsify. Drizzle 2 to 3 Tbsp of dressing over the top of the salad and sprinkle with toasted walnuts. _Photo from [here](https://www.flickr.com/photos/calliope/25111764349/in/photolist-Eg3mEi-6sdofS-7BksMc-81ksGS-8s3u8W-ZAfQmT-bQyuyi-6naXa4-6kCNE8-g5CS7-7duEF2-81ksQU-6kGYZQ-Zjijfd-ezhRm-88yqbp-nKW1XR-nYuNkj-5MfGuz-21pqzwa-bmkhVJ-8q3EbF-4KR5kB-QC4Nu1-foaJqV-dDxarD-VCAQEc-DCeLg-24KJmVs-YG9fqw-7Ver6L-nJicfM-28M4UWY-21mEdsN-YJJquP-NqrARx-8eBusP-6gaYHY-266tCVf-Nv7T99-KeAdHZ-hVx7DM-QQEBTU-2cU3hHU-QQECqf-NgaDW-9D5xJP-4G3cBj-2deomD8-2cU3gVm), with thanks._

**Tags:** asparagus, Category_Healthy Recipes, folate foods, spring eating, vegan

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> Source: [Village Green Apothecary](https://myvillagegreen.com/blogs/post/lunch-today-asparagus-and-baby-spinach-salad-with-tahini-dressing)