Tahini, lemon, anchovy sauce

Welcome in May with this perfectly simple combination of ingredients that’s easy enough for a weeknight meal, and special enough for guests.

It was fantastic on roasted asparagus, but I bet it would be just as awesome on broccoli, cauliflower, carrots, kale, cucumbers, and tomatoes. And with a bit of minced garlic, would quickly liven up any pork, chicken, or salmon entrée.

Best of all, it comes together in minutes. In a small bowl, whisk together a rounded tablespoon of tahini, the juice from half a lemon, three tablespoon of extra virgin olive oil, a rounded teaspoon of anchovy paste. Once smooth, whisk in salt and pepper to taste.

Also, if you want to thin it out for salad dressing just add a little bit of water.