Grilled Asparagus With Tahini Super Sauce

Prepare a grill for medium-high heat. Place 1 bunch thick asparagus (about 1 lb.), woody ends trimmed, in a large bowl and lightly drizzle with extra-virgin olive oil. Season with kosher salt and freshly ground pepper and toss to coat.

Grill asparagus, turning once or twice, until lightly charred and crisp-tender, about 4 minutes. Transfer back to bowl. (Alternatively, cook asparagus in a large pot of boiling generously salted water until dark green and just crisp-tender, about 2 minutes. Using tongs, immediately transfer to a large bowl of ice water and let sit 1 minute. Transfer to a kitchen towel and pat dry.)

Using the flat side of a chef’s knife, smash together 3 oil-packed anchovy fillets and 1 garlic clove, coarsely chopped, on a cutting board to make a paste. (Alternatively, you can smash in a mortar and pestle.) Transfer paste to a small bowl, ¼ cup mayonnaise, 3 Tbsp. fresh lemon juice, and 2 Tbsp. tahini, and whisk until creamy. Season tahini mayo with salt and pepper.

Spoon tahini mayo onto a platter and place grilled asparagus alongside for dipping. Finely grate zest from 1 lemon over asparagus if desired and season with more pepper.