Asparagus Tapenade - cooking recipe

Ingredients

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

Preparation

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.
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.
Transfer to a small bowl; sprinkle with additional sunflower kernels if desired. Serve at room temperature or chilled with the dippers of your choice.