Prep Time: 10–15 minutes
Cook Time: 10 minutes
Serves: 4–6

Ingredients

• 3–4 bunches asparagus
• ½ cup unsweetened yoghurt
• 2 tbsp tahini
• ½ tbsp honey
• 1 tbsp caramelized pomegranate molasses
• Zest of ½ a lemon
• Juice of ½ a lemon
• 1 pomegranate
• 1 tbsp dukkha

Method

1. Preheat a BBQ or griddle to high heat.
2. Snap off the woody ends of the asparagus and place them onto a plate. Season with salt and pepper, then set aside.
3. In a mixing bowl, combine the yoghurt, tahini, pomegranate molasses, honey, lemon zest, and lemon juice. Season with salt and pepper, and mix until well combined.
4. Remove the pomegranate seeds by cutting the pomegranate in half and pounding it face down with a wooden spoon over a bowl.
5. Grill the asparagus on the BBQ for approximately 3 minutes until lightly charred, then transfer to a serving platter.
6. Arrange the grilled asparagus on a serving platter, generously drizzle with the tahini dressing, sprinkle with dukkha, and top with pomegranate seeds.

Serve and enjoy!