Searching for a favorite ingredient? Looking for a special recipe?

Monday, May 9, 2011

♥ Sunny Asparagus Tapenade ♥

* 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.

Nutrition Facts: 1/4 cup (calculated without dippers or additional sunflower kernels) equals 64 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 154 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 fat.

~~Taste of Home April/May 2011~~

No comments: