Grilled Asparagus With Tahini Super Sauce Recipe

Don’t let the grocery store fool you—asparagus has a season (and it’s not the middle of August). Spring is prime time for these green stalks, when they’re at their bright, perky, taut-skinned best. If you’re grilling, roasting, or steaming asparagus, or otherwise planning to serve them whole, look for thick spears. The ratio of fiber to sweet tender flesh is better distributed than their pencil-thin (though admittedly elegant) siblings, and for the purposes of grilling, they’re easier to manipulate with less risk of falling through the grates. Save skinny asparagus for…