Charred Asparagus

Combine pesto tahini, yogurt, lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper in small bowl and mix until smooth. (4-serving meal: use 2 tbsp olive oil)

Move oven rack to middle position and set oven to broil on high. Combine asparagus, 2 tsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet. Toss to coat and broil asparagus for 2 minutes. Remove sheet from oven, add grape tomatoes and just half the garlic, and continue to broil until asparagus is charred and tomatoes are beginning to burst, 5 to 7 minutes. (4-serving meal: use 4 tsp olive oil) (TIPS: Snap the woody ends off the asparagus where the green parts fade to white. All broilers are different; keep an eye on the vegetables to ensure they don’t burn.)

Heat 2 tsp olive oil in large nonstick skillet over medium-high heat. Add remaining garlic and cook until fragrant, 1 to 2 minutes. Stir in rice, sun-dried tomatoes, and a pinch of salt and cook until warmed through, 1 to 2 minutes. Stir in just half the balsamic glaze and just half the basil and season to taste with salt and pepper. (4-serving meal: use 4 tsp olive oil)

Spread creamy basil tahini on bottom of each plate. Top with sun-dried tomato wild rice, charred asparagus, and tomatoes. Drizzle with remaining balsamic glaze and sprinkle with remaining basil. Enjoy!