Sunflower Asparagus Dip

12 Ounces asparagus

Directions:

1. Chop your raw asparagus. Add it to a soup pot of salted boiling water. Boil for 4-5 minutes. Strain, and rinse well with ice cold water, or submerge into ice bath. Set aside. Leave out 1-2 asparagus tips for garnish.

2. To a food processor, add your lemon and orange juice, olive oil, garlic, salt, pepper, agave syrup, parsley, spicy red pepper flakes and sunflower seeds. Lightly blend.

3. Add in the chopped and blanched asparagus. Blend until smooth.

4. Do a taste test. If you’d like a thicker dip, add 2 Tbsp of plain vegan croutons – to taste. Crushed bread sticks also work.

5. Pour dip into a serving dish and garnish with asparagus spear and whole sunflower seeds. Chill or serve at once. Serve with crackers, veggie sticks or spread on toasts and sandwiches.

Laura Levy is from a small coastal town in the Northern California wine country where culinary excellence and seasonal freshness are a way of life. She now lives in the mountains of Colorado with her husband and 6 year old son. Laura is a marketing professional and food writer who loves to share her favorite collection of recipes on her popular food blog, Laura’s Best Recipes . Paula Jones is a freelance food writer, recipe developer, food photographer, Italophile and self proclaimed Nutella-holic. Her blog, bell'alimento (Italian for beautiful food) focuses on seasonal, simple and satisfying authentic Italian recipes. She currently lives in North Carolina with her husband and their three energetic children, with hopes of one day returning to the Northern Italian countryside to reside in a quaint little villa.

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Sunflower Asparagus Dip

Fresh spears of asparagus blended with nutty sunflower seeds make a delightful dip to dollop on crackers, crostini or simply eat with a spoon! Summer-approved.. Serve with veggie sticks, crackers, or even slather on toast for an open-faced Sunflower



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Jasper Wright How to roast sunflower seeds


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