Sunny Asparagus Tapenade

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!