Asparagus Tapenade

It wasn't perfect weather, but we still had a great Asparagus evening at Claremont Farm last Friday. Once everyone was thoroughly exhausted after striding through the strawberries and down to the asparagus fields to cut their own little harvest, we sat down to a feast of our favourite vegetable. We still love the pre-dinner canapes so here they are - asparagus and strawberries (yes - it's a fab combo....) with pomegranate molasses and orange and spicy (of course if Mo has cooked it!) tapenade on smart little bread 'spoons'. (Please note it's ever so healthy with the pumpkin seeds and did you know that asparagus is really high in something called glutathione - a natural anti-oxidant that's great for the liver.....)

Asparagus Tapenade
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Ingredients

450g asparagus, trimmed and cooked

75g pumpkin seeds, toasted

2 cloves garlic, crushed

1 tbsp dried tarragon

2 tsp dried thyme

½ tsp chilli flakes

1 tsp salt

 ½ tsp black pepper

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

Method

Just whack all the ingredients in a food processor and pulse until desired texture (smooth or rough - whatever suits your taste ... or patience threshold). Then transfer to a serving dish, chill a little and serve with crackers.