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Raw Asparagus Dip

Raw Asparagus Dip

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Yield: Makes 1 1/4 cups.

  • 12 ounces pencil-thin green asparagus, roughly chopped
  • 1/4 cup toasted walnuts
  • 1/2 cup basil leaves
  • 1/4 cup mint leaves
  • 1/4 cup grated pecorino-romano
  • 1 tablespoon fresh lemon juice
  • salt & pepper
  • 1/2 cup EVOO
  1. In food processor, pulse asparagus and walnuts until finely chopped. Add basil, mint, cheese, lemon juice and 1/4 tsp. each salt and pepper. With machine on, stream in EVOO, processing until smooth. Serve with blanched asparagus spears or bell pepper slices.