Sunny Asparagus Tapenade

PREP/TOTAL TIME:  30 Mins.

Ingredients:

3/4 lb. Fresh Asparagus, chopped

3/4 cup Fresh Parsley Sprigs

1/3 cup Unsalted Sunflower Kernels

1/4 cup Lemon Juice

1/4 cup Orange Juice

1 tablespoon Sunflower Seed Oil

2 teaspoons Maple Syrup

1-1/2 teaspoons Minced Garlic

1/2 teaspoon Salt

1/2 teaspoon Crushed Red Pepper Flakes

1 teaspoon Pepper

Baguettes

Other Items Needed

Large Saucepan

Food Processor  

This Couldn't be Easier...

• In a large saucepan, bring 1/2 in. of water to BOIL.
• ADD asparagus; COVER & cook for 3-5 Mins. or until TENDER.

 

• Drain & immediately place asparagus in Ice Water.
• Drain & Pat dry.
• Place in a Food Processor.  Add the parsley, sunflower kernels, lemon juice, orange juice, oil, syrup, garlic, salt, pepper flakes & pepper.
• Cover & Process until desired consistency. (I like mine a little chunky)
• TRANSFER to a small bowl;  Sprinkle with additional Sunflower Kernels (if desired)

 

Serve at Room Temperature or Chilled with Dippers of your Choice!

 

 

PS... A Morrisville, NC Restaurant used this recipe as a week-long special after trying it!  Take that as you will! :)

dévorer!