Non Dairy Asparagus Dip

Fresh, tangy, and a culinary encapsulation of deliciousness

Recipe By Primal Kitchen

Recipe By Primal Kitchen

Tip: Cooking the asparagus before blending it tames the raw grassiness and leaves a more mellow flavor. Combine just-cooked asparagus with raw, fresh green onion and garlic and you don’t get much closer to a plant-based dip that tastes like an early spring garden.

Ingredients

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• 1 bunch asparagus

• 3 Tbsp. Primal Kitchen Avocado Oil divided

• ¼ tsp. salt

• ¼ tsp. black pepper

• 1 bunch green onions

• 1 clove garlic

• 1 Tbsp. Primal Kitchen Balsamic Vinegar of Modena

• 1 cup Primal Kitchen Pesto Mayo
  

Directions

1. Preheat oven to 400ºF.

2. Wash and dry asparagus. Trim bottom ends off of asparagus and discard. Place asparagus on a sheet pan and drizzle with avocado oil, and sprinkle with salt and pepper. Toss to ensure asparagus is well coated.

3. Roast asparagus in the oven for 13 minutes, or until it’s just tender but still vibrant green. Remove from the oven and cool for a few minutes.

4. Wash and dry the green onion. Cut the root ends off and any wilted parts off of the tops. Cut onions into thirds and place in the blender.

5. Add roasted asparagus and 2 tablespoons of avocado oil to the blender. Pulse until the asparagus and green onion are mostly broken down.

6. Add balsamic vinegar and pesto mayo to the blender. Blend until smooth.