Asparagus Tapenade

13 ingredients
3 steps

Ingredients

  • 3/4 lb fresh asparagus, chopped
  • 3/4 cup packed fresh parsley sprig
  • 1/3 cup unsalted sunflower seeds
  • 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 seeds (optional)
  • assorted fresh vegetables, crackers and or toasted French baguette

Directions

  1. 1
    In a large saucepan, bring 1/2 inches 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.
  2. 2
    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.
  3. 3
    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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