Charred Asparagus

Move the oven rack to the middle and set the broiler to high. Add the tahini & pesto, yogurt, lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper to a small bowl and mix until smooth.

Heat 2 tsp vegetable oil in a large non-stick skillet over medium-high heat. Add just half the garlic and cook until fragrant, 1 to 2 minutes. Add brown rice, sun-dried tomatoes, and a pinch of salt and press the rice into a single layer. Let cook, undisturbed, until the rice begins to crisp, 5 to 7 minutes. Add just half the balsamic glaze and just half the basil and stir. Turn off heat and cover to keep warm.

Add asparagus, tomatoes, remaining garlic, 2 tsp olive oil, and a pinch of salt and pepper to a foil-lined baking sheet. Toss to coat and broil until asparagus is charred and tomatoes have burst, 5 to 7 minutes. TIP: All broilers are different. Keep an eye on the vegetables to ensure they don’t burn.

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