Light a candle, pour two glasses of wine, put the Asparagus Tapanade on the table and light a fire in the fireplace with the love of your life.
1 lb. asparagus spears, trimmed and steamed 4-5 minutes
1 ½ T garlic, chopped
½ cup fresh basil
¼ cup pine nuts
½ tsp. sea salt
¼ tsp. fresh ground black pepper
3 T cold pressed olive oil
Steam asparagus until tender but crisp. Chop asparagus and place in food processor. Add remaining ingredients except oil, and process. While processing, add the olive oil and continue until a paste consistency is reached. Spread on Beanitos or Mary’s Gone Crackers. This can also be tossed with cooked quinoa or spaghetti squash.
Makes 1 cup = 16 Tablespoons. 37 calories per Tablespoon