Green Beans and Asparagus with Tahini Lemon Drizzle

clock 10 minutes + 5 minutes bowl Serves 4


  • 1/2 Tbsp sesame oil
  • 250g green beans (trimmed)
  • 250g asparagus (trimmed)
  • Salt
  • 1/4 cup sliced almonds
  • 2 rashers of streaky bacon, cooked until crisp
  • Tahini Lemon Dressing
  • 2 Tbsp tahini
  • 3 Tbsp lemon juice
  • 2 cloves garlic, crushed
  • 3 Tbsp water, approx
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  • 1. Heat oil in a large frying pan. Add the beans and asparagus. Stir fry for 3-5 minutes over a high heat until tender crisp. Season with salt.

  • 2. Meanwhile, make the tahini lemon drizzle. In a small bowl, whisk together the tahini, lemon juice, garlic and enough water for a drizzling consistency. Set aside.

  • 3. Arrange the cooked vegetables on a platter. Coat with the drizzle, scatter the almonds and crumble the bacon over the top. Serve hot or cold.


  • • Energy 748Kj • Protein 7g • Total Fat 14g • Saturated Fat 2g • Carbohydrates 4g • Sugars 3g • Sodium 639mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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