Asparagus Tapenade

1. 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. 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. 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.

No additional tips available.