Asparagus is taking over my kitchen! I’m not sure if this is actually a cause for alarm, celebration or both. One thing I do know is the outcome has been consistently tasty. Even though this may be the last Asparagus-themed recipe you’ll see for a while, it probably won’t be the last time you see this favorite flowering perennial of mine.
A summertime staple (who am I kidding — an anytime staple) in my home always involves crudités and a special dip. Not just any dip, but the kind of dip that makes people ask for the recipe and hover around the appetizer table. If you already have AtV Sour Cream in your fridge, then you’ve got a great head start…so don’t waste any more time, and don’t forget to share!
Fresh Asparagus Dip
Yields approximately 2 cups
- 1/2 lb Aspraragus chopped into half in rounds
- 1 c Pecans
- 1/4 c AtV Sour Cream
- 1/4 c packed Basil Leaves
- 2 Tbsp minced Shallot
- 2 Tbsp Lemon Juice
- 1/4 tsp Salt
- 1/4 tsp Cracked Black Pepper
- *1/4 Extra Virgin Olive Oil – set this aside for Step 2
Into a food processor pulse together all of the above ingredients (except for the *Extra Virgin Olive Oil) until evenly chopped/minced
Slowly stream in the *Extra Virgin Olive Oil, and continue to process until you have a creamy puree. I recommend not pureeing any longer than 1 minute.
Cover the dip and place it in the fridge to chill for one hour or more – this allows the flavors to build.
The only thing left to do from here is slice up your veggies and enjoy!