Ingredients
3/4 pound fresh asparagus, chopped3/4 cup packed fresh parsley sprigs1/3 cup unsalted sunflower kernels1/4 cup lemon juice1/4 cup orange juice1 tablespoon olive oil2 teaspoons maple syrup1 small garlic clove, chopped1/2 teaspoon salt1/2 teaspoon crushed red pepper flakes1 teaspoon pepperAdditional sunflower kernels, optionalAssorted fresh vegetables, crackers and/or toasted French bread baguette
Preparation
In a large saucepan, bring 1/2 in. 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.
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.
Transfer to a small bowl; sprinkle with additional sunflower kernels if desired. Serve at room temperature or chilled with the dippers of your choice.
