Asparagus is my favorite vegetable. I’m constantly trying to get Z to eat it by altering it’s form (she doesn’t like that it’s mushy AND crunchy) although I think she’s finally coming around to it in spear form.
I had some leftover asparagus, and I wanted it for lunch, but on a sandwich or cracker or SOMETHING. I didn’t feel like making a savory tart, I contemplated making bread but then I thought…tapenade. I’m sure that’ll be good.
As a lover of olives, eggplant and peppers, all regular types of tapenade, I figured my love of asparagus could be transformed.
So this is what I did (it was amazing by the way)
almost one whole bunch of asparagus (I told you, I’m really the only one that eats it) cooked in whatever manner you typically cook it in. I barely cook mine in boiling water, then throw them in ice to preserve the color and crunch and add a squeeze of fresh lemon.
2 tea course salt
1 tea pepper
1 tea chili flakes
3 cloves of garlic
1 tbsp olive oil (I used extra virgin)
2 tea sunflower seeds
1/2 lemon, zested
1/2 lemon, squeezed
Add all of these ingredients to a mini Cuisinart and chop until thickly combined (This is when Z comes in, she likes adding ingredients and then making the machine go!)
Taste and add further spices per your personal taste.
Serve on crackers, on fresh bread, as a sandwich spread…this is SO SO good. And bonus…Zara EATS it!