Roasted Asparagus & Baby Turnips with Tahini Sauce
March 04, 2024

Roasted Asparagus & Baby Turnips with Tahini Sauce

This recipe comes from Ashley Rodriguez's new cookbook "Rooted Kitchen"

"I'll admit, I'm quite new to turnips, and it wasn't until I enjoyed young, tender, small spring turnips that I really fell in love with this humble root vegetable. In winter, I love the peppery crunch turnips add to a salad when shaved raw, but here in the spring, it's these mild, sweet baby turnips that I can't resist. If you can't find young turnips, this dish shines equally with just the asparagus. The simple tahini spread creates a luscious bed for the vegetables, and the toasted sesame seeds add an earthy crunch."

1 lb baby turnips, with greens (about 4 small to medium)
2 lb asparagus, woody ends trimmed
1½ tbsp extra-virgin olive oil
Kosher salt 
1 c Seed + Mill Organic Tahini
2 garlic cloves, peeled but whole
1 c chopped assorted fresh herbs, such as tarragon, dill, chives, mint, and parsley
1 tsp grated lemon zest
3 tbsp fresh lemon juice 
⅓ c warm water, plus more as needed
½ tbsp toasted sesame seeds 


1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. (If your asparagus and turnips won't fit on one sheet, then line two.)

2. Trim the turnips so only about 2 inches of their greens remain (see notes). If your turnips are larger than a golf ball, cut them in half.

3. Arrange the turnips and asparagus in a single layer on the lined pan. Drizzle with the oil and sprinkle with 1 tsp salt. Roast until charred in parts and the turnips and asparagus are tender, 20 to 25 minutes.

4. In a stand mixer fitted with the whisk or in a large bowl with an electric hand mixer, combine the tahini, garlic, herbs, 1 tsp salt, and the lemon zest and juice and process until well combined. With the machine running, drizzle in the warm water. you may want to add more water, depending on your desired consistency. I like to stop when it's the consistency of Greek yogurt. 

5. Spread the herb tahini on a platter. Arrange the asparagus and turnips on top. Finish with the toasted sesame seeds. Serve while warm or at room temperature.