Griddled asparagus with tahini dip & crispy chilli oil

Put the tahini, 2 tbsp lemon juice, the garlic and 2 tbsp water into a handheld blender with a good pinch of salt. Whizz for about 30 seconds, or until smooth, fluffy and thick, scraping down the sides of the blender a few times, if needed. Taste and adjust the seasoning, adding a little more salt or lemon juice if needed. Set aside.

Set a griddle or frying pan over a high heat. Coat the asparagus in the oil, season, then cook for 4-5 minutes depending on thickness, turning halfway, until tender and charred.

Spread the tahini dip over a lipped plate or wide bowl. Top with the asparagus, squeeze over a little more lemon juice, if liked, then drizzle over the crispy chilli oil. Serve with crusty bread alongside.