Move over hummus–there’s a new dip in town! Roasting the garlic really mellows out its sharp tones, and brings out the sweet and nutty flavors. Pureed with white beans and topped with a medley of nuts, parsley and sun-dried tomatoes, it’s the perfect dip served with crostini’s or basket of crudités.

Nothing says the arrival of spring like beautiful bunches of asparagus and fresh artichokes at the market. In the past, I have made this dish with fresh baby artichokes that I have to peel and clean. But, there were none at the market, so I’m using frozen artichoke hearts. The frozen artichokes paired very well with the fresh asparagus. They taste quite nice and are absolutely no work at all. We perfectly steam the asparagus and artichoke hearts, than toss them with a tangy vinaigrette and top with some roasted hazelnuts. Serve as a lovely first course or along side the main dish. I’ll be making this recipe all season since it goes so well with so many different meats and fish dishes.