Inspired living

Asparagus with Tahini and Hemp Yoghurt Recipe

Asparagus With Tahini And Hemp Yoghurt

Asparagus With Tahini And Hemp Yoghurt

A beautiful creamy (without the cream, of course) combination of coconut and tahini offers a plant-based protein punch from hemp seeds teamed with crispy blanched asparagus. It’s a scrumptious combination as is, or top up your plate with a handful of your favourite legumes and wholegrains. Yum!

Serves: 4 as a side



  • 2 bunches asparagus, trimmed

  • Tahini and Hemp Yoghurt
  • 2 tbsp tahini
  • ½ cup coconut yoghurt
  • 2 tbsp lemon juice
  • 2 tbsp orange juice
  • 2 tbsp hemp seeds
  • Sea salt & black pepper
  1. Cook asparagus by balancing in boiling water for 3–4 mins, then refresh in cold water to keep crisp and green.
  2. Whisk together tahini, coconut yoghurt, lemon and orange juice and hemp seeds in bowl. Season with sea salt and black pepper.
  3. Serve asparagus on large plate drizzled with yoghurt mixture, sprinkled with extra hemp seeds and seasoned with sea salt and black pepper.


Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.