had this for Easter appetizer all I can say is OMG..

Sunny Asparagus Tapenade
makes about 10 servings, one serving = 3.2 Tbsp - recipe makes just over 2 cups of tapenade

1/4 cup lemon juice
3/4 cup parsley, chopped
1 tablespoon olive oil
1 clove garlic
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes
1/4 cup orange juice
2 teaspoons agave syrup
1/3 cup sunflower seeds
1 teaspoon black pepper
2 tablespoons breadcrumbs, optional
12 ounces asparagus


1. Chop your raw asparagus. Add it to a soup pot of salted boiling water. Boil for 4-5 minutes. Strain, and rinse well with ice cold water, or submerge into ice bath. Set aside. Leave out 1-2 asparagus tips for garnish.

2. To a food processor, add your lemon and orange juice, olive oil, garlic, salt, pepper, agave syrup, parsley, spicy red pepper flakes and sunflower seeds. Lightly blend.

3. Add in the chopped and blanched asparagus. Blend until smooth.

4. Do a taste test. If you'd like a thicker tapenade, add 2 Tbsp of plain vegan croutons. Or bread sticks. Or day old bread.

5. Pour tapenade into a serving dish and garnish with asparagus spear and whole sunflower seeds. Chill or serve at once. Serve with crackers, veggie sticks or spread on toasts and sandwiches.