Tis the season for artichokes and asparagus!

Artichoke, Celery Root & Sunchoke Pate 

served over a bed of Asparagus Ribbons

Yeild: About 3 cups

Prep Time: 30 minutes

Soak Time: 2 hours

Total "Cooking: Time: 2 hours 30 minutes

Ingredients:

1 bundle of Asparagus, peeled lengthwise leaving the head of the stem on

1 Artichoke, de-stemmed, fuzzy heart removed and outer skin peeled

1 1/2 lemon, juiced and zested 

5 tbs Extra Virgin Olive Oil

1 Celery Root, peeled and chopped

1/2 cup Raw Hemp Seed

1/4 cup Sunchoke, chopped

pinch of salt

2 cups water

Directions for Pate:

Blend all ingredients in food processor, except asparagus, 1 tsp lemon juice and water, in food processor until smooth texture has been reached.  Store in airtight container in the fridge for up to 3 days. 

Directions for Asparagus Ribbons:

In a large bowl toss the asparagus ribbons with 2 cups water, pinch of salt and 1 tsp of lemon juice.  Set aside on countertop tossing every 30 minutes for 2 hours.

*  I paired this spread with asparagus ribbons with the intention of showing a plating option.  I enjoyed the pate with orange bell peppers and flax seed crackers.