Prep 5 mins
Cook 15 mins
From Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. It has a lovely bright-green color and fresh flavor, perfect for barbecues or other outdoor events, and a fun way to eat your veggies.
- 1 tablespoon olive oil
- 4 garlic cloves, sliced
- 1 lb asparagus (woody ends snapped off and cut into 2-inch pieces)
- 1 lb spinach, coarsely chopped
- 1⁄3 cup water
- 1 cup raw cashews
- 1 -3 tablespoon capers with brine
- fresh ground black pepper
- 1 tablespoon fresh lemon juice
- Preheat a large pan over medium heat (I use my big soup pot so I can fit all the spinach in at once). Saute the garlic in the oil for about a minute or until fragrant.
- Add the asparagus and water, cover, and bring to a boil. Reduce heat to medium or medium-high and let simmer for about 5 minutes, until the asparagus is bright green.
- Add the spinach (in batches if necessary, covering the pan and letting the leaves wilt so there's room for more). Once all the spinach has wilted (about 3 minutes), cook uncovered for about 5 minutes.
- Meanwhile, put the cashew, capers, salt, and pepper in a food processor, and blend until cashews are small, coarse crumbs. Scrape down the sides to make sure you get everything.
- When the spinach is cooked, add the veggies to the food processor, making sure to include all the garlic and any remaining liquid. Puree until relatively smooth. Add the lemon juice and adjust the seasonings if necessary.
- Transfer to a container with a lid and refrigerate for a few hours. Serve with crackers, pretzel sticks, crudites, bread, etc. The sky's the limit. I think it would even make a good sauce for pasta.
I loved getting so many veggies in for the DH!! I served some over a huge plate of pasta and steamed veggies and the leftovers went with veggies & crackers the next day. Thanks for a fresh take on pesto/dip/spread!!! Napped for Veg*n Swap 25!!
A very nutritious and extremely tasty recipe thanks Prose! I amde this along with Roasted Garlic Hummus With Tahini for a healthy lunch on the terrace, and we ate it with salad and freshly made bread. I loved the addition of the cashews, it gave the dip extra depth of flavours. The capers were also stars in this recipe! Made as a recipenap for Veg'n'Swap in May and very much enjoyed thanks! FT:-)
Prose, this dip is WONDERFUL!!!! It is creamy, very tasty and so easy to make! I luved it and will most certainly make it soon again! The asparagus and spinach go great together and the cashews add a wonderful creamy texture and nutty taste. I left out the capers and lemon juice due to an allergy and personal preference. It was still super tasty! Served it with rice waffles and veggies, but will also try it over pasta. THANK YOU SO MUCH for sharing this great recipe with us, Prose! Made and reviewed for Veggie Swap #22 and the Ingredient of the Month Asparagus in the Spanish Forum May 2010.