Sunny Asparagus Tapenade Recipe

Sunny Asparagus Tapenade Recipe photo by Taste of Home

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“I 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.” —Kathy Patalsky, New York, New York

This recipe is:

Quick

Diabetic Friendly

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Sunny Asparagus Tapenade Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

20 10 30

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

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.

Nutritional 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.

Originally published as Sunny Asparagus Tapenade in Taste of Home April/May 2011, p25