1. 1 tsp olive oil
  2. 4 cloves garlic
  3. 1 pound asparagus (rough ends removed, cut into 2 inch pieces)
  4. 1 pound spinach (washed well)
  5. ⅓ cup water
  6. 1 cup raw cashews or sunflower seeds
  7. 3 Tbsps capers, with brine
  8. Salt to taste
  9. 1 tbsp fresh lemon juice


  1. In a medium saucepan, sauté garlic in oil for about a minute or until fragrant, stir to keep it from burning.
  2. Add asparagus and water, cover and bring to a boil. Cook about 5 minutes and then add spinach in batches, letting the leaves wilt.
  3. Once all the spinach has been added, cook uncovered for about 5 minutes.
  4. Add spinach mixture and the rest of the ingredients into a high speed blender and blend until smooth.
  5. Cover and chill for at least 1 hour before serving.


2 thoughts on “Asparagus-Spinach Dip

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