Middle Eastern
Steamed Asparagus and Bokchoy with Taragon Sauce
Steamed asparagus and bok choy are lightly cooked until tender, then finished with a creamy tahini and tarragon sauce. The dish is fresh, flavorful, and balanced, combining vibrant vegetables with a rich, herb-infused dressing for a simple yet elegant side.
⏱️ 12 min🍽️ 2 servings
Ingredients
2 servings
- fresh asparagus — 1 bunches (trimmed)
- baby bok choy — 4 stalk
- chopped — 2 tbsp (or 2 tsp dried taraggon)
- tahini — 2 tbsp
- fresh grated ginger — 3 tsp
- paprika — 0.50 tsp
- lemon juice — 2 tsp
- maple syrup — 1.5 tsp
Instructions
- USing a steamer, steam the asparagus and bok choy for about 5–10 minutes or until tender.
- While the vegetables cook, make the sauce by combining all the ingredients in a bowl and whisking until smooth.
- Transfer the hot vegetables to a serving platter and drizzle with the tarragon sauce before serving.