Prep 5 mins
Cook 0 mins
After learning how good asparagus is for the body and how well it helps the kidneys. I thought this recipe was an excellent one. It is not cooked so the the asparagus is full of Vitamin A, Folic Acid. Did you know that asparagus has the largest percentage of RDA of folic acid then any other food source!! So eat up. This is excellent served as a dip or a spread. This recipe came from one of my favorite magazines: Organic Gardening
- 1 1⁄4 cups diced fresh asparagus
- 3 garlic cloves
- 1⁄3 cup parmesan cheese
- 1⁄2 cup extra virgin olive oil
- Put everything in a food processor.
- Slowly add the olive oil.
- Serve cold.
This is so, SO good, though I did make a couple of tweaks based on what some other reviewers have mentioned. I added 1 TBSP fresh lemon juice, kosher salt and ground black pepper to taste, and a handful (about 6) fresh basil leaves. Good golly!! I had to stop myself from shoveling it straight down my throat! :) Ended up using it as a "condiment" in some tilapia fish foil packets along with fresh spinach/zucc/squash/bell pepper and the flavor was fantastic! Can't wait to try this on pasta and as a dip for raw veggies and even tortilla chips. Would be great on bruschetta also. THANKS for sharing!
LOVED IT...kept it really raw and vegan by using nutritional yeast, lemon and ground walnuts as my "parm"...doubled everything but the oil added sea salt, and tri pepper and served with raw crackies and sprouted alphalpha as really green sammies ...super good ! ;) Thanks for a great recipe share...so versatile - gonna be pulling this out of my bag a tricks a lot!! ;)
Excellent! We enjoyed ours over zucchini "spaghetti" and it was plumb wonderful! We love pesto, so this will become a staple in our house as a dressing for "pasta" and a veggie dip. Thank you so much for posting!