Asparagus Tapenade

From Taste of Home Magazine

• Ready In: 30 mins
• Serves: 8
• Yields: 8 1/4 cup servings

Ingredients

• 3⁄4 lb fresh asparagus, chopped
• 3⁄4 cup  packed fresh parsley sprig
• 1⁄3 cup unsalted sunflower seeds
• 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 seeds (optional)
•  assorted fresh vegetables, crackers and or   toasted French baguette

Directions

1. In a large saucepan, bring 1/2 inches 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.