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Completely Off Topic

Makes about 3 cups

 

1 tblsp olive oil

4 cloves garlic, chopped

1 pound asparagus, rough ends removed, cut into 2-inch lengths

1 lb spinach (about 2 bunches), washed well, stems removed, chopped coarsely

1/3 cup water

1 cup raw cashews

3 tblsp capers, with brine

Salt to taste

Several pinches of freshly ground black pepper

1 tblsp fresh lemon juice (from ˝ lemon)

                

1. Preheat a large pan over medium heat. Sauté the garlic in the oil for about a minute, until fragrant, stirring to keep it from burning. Add the asparagus and water, cover, and bring to a boil. Let boil for about 5 minutes, until the asparagus is bright green. Lower the heat to medium. Add the spinach in batches, letting the leaves wilt so that there’s room in the pan for more. Cover the pan to make the wilting go faster; it should take about 3 minutes. Once all the spinach has been added, cook uncovered for about 5 minutes.

 

2. Meanwhile, put the cashews, capers, salt, and pepper in a food processor or blender and blend until the cashews are small, coarse crumbs. Scrape down the sides to make sure you get everything.

 

3. 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.

 

Three cups is rather a lot of this dip. The recipe halves well, and also, you can play with the quantities of asparagus and spinach almost endlessly.

 

 

From Veganomicon, p66-67

 

 

Per tblsp: 34 calories, 2.3 fat, .38 saturated fat, 14.6 sodium, 2.3 carb, .6 fiber, .6 sugar, 1.3 protein


 
Asparagus-Spinach Dip
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