Meatless Monday: Chunky Asparagus Dip

Many of my favorite vegetables start to appear at the Farmers' Market and local grocery stores this time of year. It's spring! I love the green, fresh vegetables and flavors that come along with the changing of the seasons.  

People often seem to be looking for different things to do with asparagus and this recipe offers something different from the typical grilling, steaming and roasting options. It's a great versatile recipe that can be used for dinner at home, or for offering up to guests at a party.  

This was one of the recipes I prepared for my Whole Foods Demo on Saturday and it was a huge hit!

Chunky Asparagus Dip

Ingredients

1lb asparagus

1/4 cup lemon juice
3/4 cup parsley, chopped
1 tablespoon olive oil 

3 cloves garlic
1/2 teaspoon sea salt
2/3 cup sunflower seeds

1/4 C vegetable stock or water
1 teaspoon black pepper


Directions
1. Bring a medium pot of salted water to a rolling boil. Roughly chop the raw asparagus. Add it to boiling water, return to boil and cook for 3 minutes. Strain, and rinse well with ice cold water, or submerge into ice bath.

2. To a food processor, add lemon, olive oil, garlic, salt, pepper, parsley and sunflower seeds. Pulse until well combined.

3. Add in the chopped and blanched asparagus. Blend until smooth. Add veg stock little by little until you've reached your desired consistency.

4. Transfer dip to a serving dish and garnish with asparagus spears and whole sunflower seeds, if desired. Chill or serve at once. Serve with crackers, vegetables or toasted bread. You may also serve it as a base/ sauce under your favorite protein. Pictured with tofu scallops.

Plated for Whole Foods demo. Please pardon the paper plate!

Recipe adapted from Kathy Patalsky's recipe on http://kblog.lunchboxbunch.com .