Green asparagus with yogurt-sesame sauce

The perfect starter: low-histamine green asparagus with yogurt-sesame sauce.
This low-histamine appetizer is also great as a side dish for barbecues; it's quick to prepare and a real eye-catcher on any table.

This recipe is

• vegan
• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

20 minutes

Ingredients for 2 servings

For the asparagus

• 250 g green asparagus
• 1/2 bunch of parsley
• 50 g pomegranate seeds
• 20 g pistachios

For the sauce

• 1 tbsp tahini (1)
• 100 g gluten-free oat yogurt (1)
• 2 cloves of garlic (1)
• 2 tbsp olive oil
• 1 tsp maple syrup
• 2 tbsp acerola juice
• Organic herb salt

preparation

• Wash the asparagus, cut off the ends and place it in a casserole dish.
• Brush with a little olive oil and bake in a preheated oven at 200 degrees Celsius (top/bottom heat) for about 15 minutes.
• For the sauce, mix tahini (1), gluten-free oat yogurt (1), garlic (1), olive oil, maple syrup, acerola juice and some organic herb salt .
• Remove the asparagus from the oven and serve with the sauce.
• Sprinkle finely chopped parsley, pomegranate seeds and pistachios over the asparagus and serve.

Our HistaFood tip

If you do not tolerate tahini (1) well, you can use, for example, our organic protein spread pumpkin seed & pistachio instead.

Our recommendations

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.