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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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âI use fresh asparagus from the farmers market for this healthy spread, which can also be served as a dip. I like to make it for family gatherings.â âKathy Patalsky, New York, New York 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 |
Directions:
1. 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.
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. 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.
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