Asparagus Salsa



Serving size

1/3 cup salsa
30 Minutes

This recipe can be multiplied and keeps well for about 96 hours in the refrigerator.

Asparagus Salsa


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


Place a large skillet in the oven and preheat the oven to 375°F.

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.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

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.

"Are you casting asparagus on my cooking?"

Curley Howard, Stooge