Taste of Home Magazine
1 bunch of asparagus, chopped
3/4 cup packed fresh parsley sprigs
1/3 cup unsalted sunflower seeds
1/4 cup lemon juice
1/4 cup orange juice
1 tbsp olive oil
2 tsp maple syrup
1 small garlic clove, chopped
1/2 tsp salt
1/2 tsp crushed red pepper flakes
1 tsp black pepper
*crackers and/or toasted French bread baguette
- Steam or blanche asparagus in a pot of boiling water until tender. Pat dry.
- Place in a food processor; add the parsley, sunflower seeds, 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 seeds if desired. Serve at room temperature or chilled with the dippers of your choice!