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Asparagus Tapenade
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Recipe submitted by
prettyin_punk
, 04/11/07
Asparagus Tapenade
Ingredients (use
vegan versions
):
1 bunch of asparagus
5 mushrooms
2 cloves of garlic
salt and pepper
2 tablespoons of olive oil
Directions:
Broil the asparagus, mushrooms, and garlic on high for 10 minutes and season.
Put the broiled veggies in a food processor and pulse until it's a pesto-ish consistency.
Serve on top of toasted baguettes or crustini. (Optional: add some tofu for creaminess).
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Re: Asparagus Tapenade
«
Reply #1 on:
April 07, 2008, 10:14:44 PM »
This is really yummy! And super easy to make--I don't have a food processor so I put everything in my blender--it didn't want to chop up so well, but it still came out all right! I really reccommend you try this on garlic bread--the extra garlic really tastes great with it!
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rainbowdream7
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Posts: 19
Re: Asparagus Tapenade
«
Reply #2 on:
May 04, 2008, 07:06:31 PM »
this is ok either cold or hot but after broiling the vegetables and tasting them, it seems it would be a bit more pleasant before all the blenderizing. I don't think I'll be making this again.
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thisdamselflies
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Posts: 1
Re: Asparagus Tapenade
«
Reply #3 on:
May 13, 2008, 07:40:33 AM »
This recipe was good, and easy to make. I added toasted and crushed pecans, for a nutty flavor and a bit of a crunch. It would also be delicious with pine nuts.
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ponycakes!
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Re: Asparagus Tapenade
«
Reply #4 on:
July 19, 2008, 02:01:55 AM »
tasty!! i added pine nuts and skipped the olive oil.
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