Asparagus Tapenade

• 3/4 lb fresh asparagus, chopped
• 3/4 cup packed fresh parsley sprig
• 1/3 cup unsalted sunflower seeds
• 1/4 cup lemon juice
• 1/4 cup orange juice
• 1 tablespoon olive oil
• 2 teaspoons maple syrup
• 1 small garlic clove, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon pepper
• additional sunflower seeds (optional)
• assorted fresh vegetables, crackers and or toasted French baguette

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.

fresh asparagus, parsley sprig, sunflower seeds, lemon juice, orange juice, olive oil, maple syrup, garlic, salt, red pepper, pepper, sunflower seeds, fresh vegetables

Taken from www.food.com/recipe/asparagus-tapenade-454481 (may not work)