2 tbsp tahini paste
1 tbsp sesame oil
2 tbsp apple cider vinegar
2 tsp raw honey
Pinch red pepper flakes
1/4 tsp sea salt
8 oz whole-grain spaghetti (or gluten free pasta)
16 asparagus spears, trimmed and cut into 2-inch pieces
2 carrots, peeled and cut into matchsticks
1/2 cup thinly sliced scallions
1 tbsp sesame seeds, toasted
Bring a large pot of water to a boil. Meanwhile, prepare sesame dressing: In a small bowl, whisk together tahini, oil, vinegar, 2 tbsp water, honey, pepper flakes and salt; set aside.
Add spaghetti to boiling water and cook al dente according to package directions; drain.
Meanwhile, add about 2 inches of water to another saucepan, then fit with a steamer basket. Bring water to a boil. Add asparagus to basket and steam just until tender, about 2 minutes.
In a large bowl, add asparagus, carrots and scallions. Add spaghetti and sesame dressing; toss to combine. Sprinkle mixture with sesame seeds. Serve warm or chilled.