Asparagus Salsa
Servings
8Serving size
1/3 cup salsaThis recipe can be multiplied and keeps well for about 96 hours in the refrigerator.
Ingredients
| 1 lb. Asparagus, raw |
| 1 spray Spray olive oil |
| 1 small whole (2-2/5 inch dia) Tomatoes (diced) |
| 1 Small Shallots, raw (minced) |
| 1 medium Yellow bell peppers (diced) |
| 1 Tbsp. Olive oil |
| 1 lime yields Lime juice, raw |
| 2 Tbsp. Fresh oregano (coarsely chopped) |
| 1/8 tsp. Cayenne pepper |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
When hot spray the pan with oil and add the asparagus. Cook, turning about twice, for 8 to 10 minutes. Remove and place in the ice water to chill.
When cold cut crosswise into small slices. Leave about 1 inch of the tip of the spears uncut.
Place the asparagus, tomato, shallot, pepper, lime juice, olive oil, oregano, cayenne pepper, salt, pepper in a bowl and mix well. Chill.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Salsa is such a great way to get veggies without even thinking about it. The pan grilled asparagus makes the perfect salsa and you can serve this with tuna, shrimp… almost any thing you want. It is perfect for tacos. Your family may not even know they are getting a serving of veggies with their meal.