Preheat oven to 400.
Prepare the asparagus by rinsing, drying, and snapping (or cutting) the ends of each spear. It's super easy to just snap the ends off - the asparagus spears will naturally break off about 1 inch from bottom.
Line a baking sheet with parchment and evenly place asparagus spears on parchment paper.
Drizzle with 1-2 tsp. extra-virgin olive oil. Roll spears in oil until evenly coated.
Bake asparagus for 10-15 minutes. If your asparagus is on the thin side it should only take about 10 minutes. When you can easily pierce with a fork the asparagus is cooked. You want it cooked through, but still with a slight crunch.
While the asparagus is roasting, prepare the tahini sauce. Combine the tahini, garlic powder, lemon juice, and water in small bowl and mix until combined. You want to be able to drizzle the sauce over the asparagus. Add a few more drops of water if sauce is too thick.
Lay roasted asparagus on serving tray and drizzle tahini sauce over asparagus. Drizzle with additional lemon juice.
I also sprinkle hemp seeds to add some texture and for the visual appeal. Totally up to you if you want to add.
Serve immediately and enjoy!