ALANNA'S ASPARAGUS TAPENADE

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ALANNA'S ASPARAGUS TAPENADE

 

1 pound asparagus, (thick spears work fine)

1/4 cup pine nuts, (or toasted walnuts)

2 large cloves garlic

1/2 cup fresh basil, (or fresh tarragon)

1 teaspoon kosher salt

1 tablespoon olive oil

2 teaspoons fresh thyme, (I skipped this)

1/4 teaspoon fresh pepper

Additional salt and pepper to taste

 

 

 

 

Bring pan of asparagus water to boil over high heat. Rinse and trim ends from

asparagus, then cut in 1 - 2 inch pieces. Add asparagus to water, return water

to boil, reduce heat to medium. Cook until just soft and still bright green,

about three minutes. Drain well. (2008: I used the asparagus steamer to cook the

asparagus.)

 

Meanwhile, toast pine nuts in a dry skillet over medium high, stirring

occasionally, watching carefully to avoid burning. (2008: Toast the walnuts in a

350F oven until aromatic.)

 

Meanwhile, add remaining ingredients to a food processor. Add toasted pine nuts

or walnuts and cooked asparagus. Pulse until thoroughly blended but still

roughly chopped. Transfer to clean container and refrigerate until fully

chilled.

 

Makes 6 quarter-cup servings

 

Author: Alanna Kellog

Source: A Veggie Venture

Formatted by Chupa Babi: 04.06.08

 

Active prep time: 20 minutes

Total time: 20 minutes plus refrigeration

 

" This easy asparagus spread was just as good as remembered, maybe better. It's

another good way to use the 'fat' spears of asparagus that show up early and

late in the asparagus season. This thick spread can be used as an appetizer with

crackers or bread, tossed with hot pasta, tucked into an omelet, dabbed onto a

{favorite} hot off the grill. Oh -- and eaten by the spoonful, straight from the

jar. Yum. "

 

 

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