Sunny Asparagus Tapenade Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
3/4 pound fresh asparagus, chopped
3/4 cup packed fresh parsley sprigs
1/3 cup unsalted sunflower kernels
1/4 cup lemon juice
1/4 cup orange juice
1 tablespoon olive oil
2 teaspoons maple syrup
1 small garlic clove, chopped
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon pepper
Additional sunflower kernels, optional
Assorted fresh vegetables, crackers and/or toasted French bread baguette
Instructions
In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3-5 minutes or until tender. Drain and immediately place asparagus in ice water. Drain and pat dry.
Place in a food processor; add the parsley, sunflower kernels, lemon juice, orange juice, oil, syrup, garlic, salt, pepper flakes and pepper. Cover and process until desired consistency.
Transfer to a small bowl; sprinkle with additional sunflower kernels if desired. Serve at room temperature or chilled with the dippers of your choice.
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