Baked asparagus with crème fraîche dressing
Preheat the oven to 230 °C (conventional oven, not fan-assisted).
Wash the asparagus spears and spread in a single layer on a baking tray lined with backing paper. Drizzle with olive oil, turn the asparagus spears in the oil and sprinkle with sesame seeds. Chop the almonds finely and spread them over the asparagus. Bake the asparagus in the oven for 12 minutes. While the asparagus is cooking, prepare the dressing: Pour all the ingredients including Hermesetas Liquid into a bowl and stir well. Season with salt and pepper.