Recipe by Heidi Swanson of 101 Cookbooks
Start to Finish: 20 minutes
Servings: 4 to 6
1 lb. asparagus, trimmed
1 tbsp. olive oil
1/4 cup tahini
2 lemons, 1 juiced (about 1/4 cup) and 1 cut into wedges
8 oz. whole-wheat fettuccine
Radicchio leaves, for lining the platter
Toasted sesame oil and chili sauce (such as sriracha), for drizzling
Sesame seeds and sliced scallions, for garnish
1. Preheat the oven to 450°. Bring a pot of water to a boil for the pasta. On a baking sheet, toss the asparagus and oil; season with salt and pepper. Arrange in a single layer. Roast, turning once or twice, until browned in spots, 12 to 18 minutes.
2. In a bowl, whisk the tahini and 1/2 cup warm water; season generously. Mix in the lemon juice.
3. Salt the boiling water and add the pasta. Cook until al dente. Drain; return to the pot. Toss with the tahini sauce. Line a platter with radicchio leaves. Top with the pasta and asparagus. Finish with sesame oil, chili sauce, sesame seeds, and scallions. Serve with lemon wedges.