Directions:
- 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. Yield: 2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.57 Kcal (287 kJ) | ||
| Calories from fat | 42.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 7% | |
|---|---|---|---|
| Sodium | 147.25mg | 6% | |
| Potassium | 156.3mg | 3% | |
| Total Carbs | 5.61g | 2% | |
| Sugars | 3.02g | 12% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 2.2g | 4% | |
| Vitamin C | 9.9mg | 17% | |
| Iron | 1.2mg | 7% | |
| Calcium | 19.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 100.24 Kcal (420 kJ) | ||
| Calories from fat | 61.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.88g | 7% | |
|---|---|---|---|
| Sodium | 215.26mg | 6% | |
| Potassium | 228.49mg | 3% | |
| Total Carbs | 8.19g | 2% | |
| Sugars | 4.42g | 12% | |
| Dietary Fiber | 2.13g | 6% | |
| Protein | 3.21g | 4% | |
| Vitamin C | 14.5mg | 17% | |
| Iron | 1.7mg | 7% | |
| Calcium | 29.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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