Preheat oven to 400F/200C fan setting and line a large baking tray with parchment paper.
Wash and pat-dry the broccoli florets or tenderstem broccoli and asparagus stems. If using frozen veggies, make sure to thaw them completely.
Zest a lime using a microplane zester and transfer it to a small bowl.
Cut the lime in half and add it to the baking tray along with broccoli and asparagus.
Drizzle some olive oil, salt and ground black pepper. Mix well.
If using fresh veggies, bake for 10-13 minutes ( 10 for perfectly cooked and slightly crisp, 13 for slightly golden exterior). If using frozen veggies, bake for 15-17 minutes, till the veggies are well cooked and slightly golden.
Mix all ingredients for the dressing. Add hot water in small increments until you achieve a perfectly creamy pourable consistency.Add more tahini for creaminess and adjust the taste by adding more salt if necessary.
Drizzle the dressing over the cooked vegetables, squeeze the desired amount of lime juice and enjoy!
Notes
Nutrition values are a rough estimate for guidance.