Sunny Asparagus Tapenade Recipe

5 1 1
Sunny Asparagus Tapenade Recipe
Sunny Asparagus Tapenade Recipe photo by Taste of Home
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Sunny Asparagus Tapenade Recipe

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5 1 1
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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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1/4 cup (calculated without dippers): 64 calories, 4g fat (1g saturated fat), 0 cholesterol, 154mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 fat.

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

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SunnyKitchen User ID: 5879228 123611
Reviewed Mar. 15, 2011

"easy, bright and zesty flavor"

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