Here’s a sunny recipe for your weekend: 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 Asparagus Sandwich – or tartine.
Serve warm or chilled!
Sunflower Asparagus Dip
makes about 2 cups
1/4 cup lemon juice
3/4 cup parsley, chopped
1-2 Tbsp olive oil
1 clove garlic
1/2 tsp sea salt
1/2 tsp red pepper flakes or dash cayenne
1/4 cup orange juice
2 teaspoons agave syrup
1/3 cup sunflower seeds
1 tsp black pepper
2 Tbsp breadcrumbs
12 ounces asparagus
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.
Looking to scoop up more tasty recipes? Try these salsa recipes inspired by Cinco de Mayo — perfect for any day of the year!