Sunny Asparagus Tapenade

Taste of Home Magazine 

Ingredients:

1 bunch of asparagus, chopped

3/4 cup packed fresh parsley sprigs

1/3 cup unsalted sunflower seeds

1/4 cup lemon juice

1/4 cup orange juice

1 tbsp olive oil

2 tsp maple syrup

1 small garlic clove, chopped

1/2 tsp salt

1/2 tsp crushed red pepper flakes

1 tsp black pepper

*crackers and/or toasted French bread baguette

 

  • Steam or blanche asparagus in a pot of boiling water until tender. Pat dry.

  • Place in a food processor; add the parsley, sunflower seeds, 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 seeds if desired. Serve at room temperature or chilled with the dippers of your choice!

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