Sunny Asparagus Tapenade Recipe

Cooking Directions

• STEP 1.Start by blanching the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to cool.
• STEP 2.In a food processor, combine the blanched asparagus, sun-dried tomatoes, olives, garlic, lemon juice, and herbs. Pulse until well combined but still slightly chunky.
• STEP 3.Drizzle in olive oil while pulsing until the tapenade reaches your desired consistency. Season with salt and pepper to taste.
• STEP 4.Transfer the tapenade to a serving bowl and garnish with additional herbs. Serve with crusty bread or crackers.
• STEP 5.To store, transfer the tapenade to an airtight container and refrigerate for up to a week.

Cooking Tips

• Blanching the asparagus helps to preserve its vibrant green color and crisp texture.
• For a smoother tapenade, pulse the ingredients longer until it reaches a creamy consistency.
• Feel free to adjust the amount of garlic, lemon juice, and herbs to suit your taste preferences.

Storage and Serving

• Serve the Sunny Asparagus Tapenade as a dip with crusty bread or crackers.
• Use it as a spread on sandwiches and wraps for an extra burst of flavor.
• Store the tapenade in an airtight container in the refrigerator for up to a week.