Asparagus-Spinach Dip

Ingredients:

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

Directions:

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.