“From Taste of Home Magazine”
READY IN:
30mins
SERVES:
8
YIELD:
8 1/4 cup servings
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, bring 1/2 inches 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.
  2. 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.
  3. Transfer to a small bowl; sprinkle with additional sunflower kernels if desired. Serve at room temperature or chilled with the dippers of your choice.

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