McPhersonSentinel - McPherson, KS
  • Snack recipe: Sunny Asparagus Tapenade

  • Sunny Asparagus Tapenade
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  • 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
    * 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.
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