Heat 3 Tbsp. olive oil in a large skillet on medium heat. Add the garbanzo beans and a slight bit of the salt. Sauté beans for several minutes. Add the garlic and onions and continue sautéing for a minute. Stir in the asparagus and cover with a lid for a minute or two. Be sure not to overcook. Cook until asparagus is done but firm. Remove lid and stir in cooked rice and slivered almonds. Drizzle with tahini dressing and serve.