Monday, April 12, 2010

Asparagus-Spinach Dip

How can veggies taste so good???

Makes about 3 cups.
1 tbsp olive oil
4 cloves garlic
1 lb asparagus, cut into 2 inch lengths
1 lb spinach, chopped
1/3 cup water
1 cup raw cashews
3 tbsp capers, with brine
salt to taste
A bit of pepper
1 tbsp fresh lemon juice

Preheat a pan over medium heat. Saute the garlic in the oil for about a minute. Add the asparagus and water, cover, and bring to a boil. Let boil for about 5 minutes. Add the spinach, cover the pan for about 3 minutes. Cook uncovered for about 5 minutes.
Meanwhile, put the cashews, capers, salt, and pepper in a food processor and blend until the cashews are small, coarse crumbs.
When the spinach is done cooking, add to the food processor and puree until relatively smooth. Try to get as much of the garlic from the pan as possible, and any remaining water. Add the lemon juice, adjust salt and pepper if necessary, and transfer to a container . Cover and chill for at least an hour. Serve with crackers.

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