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Asparagus Salsa


I do not like asparagus, I believe it is the only vegetable I do not like. However, I do like this asparagus salsa, it is easy to make and has a delicious fresh taste. This recipe leans towards the hot side, you can start with one tablespoon of finely chopped jalapeno pepper, you don't want something that is too hot to allow the flavor to come through.

INGREDIENTS

1 12-once package frozen, cut asparagus
1 cup canned stewed tomatoes
1/2 cup finely chopped onions
1 garlic clove, minced
2 tablespoons chopped fresh cilantro*
1 teaspoon dried parsley
1 to 2 tablespoons finely chopped jalapeno pepper (you decide level of heat)
1 teaspoon lemon juice
Salt to taste

DIRECTIONS

Thaw frozen asparagus and put it in blender, blend on chop (not to fine). Add other ingredients. Blend for 30 seconds. Cover and chill overnight or least two hours. Serve with toasted Pita triangles, chips, etc. I like this with Tostitos tortilla chips. Any sturdy chip will do.

Makes about 3 cups of salsa.

Hint: *Some people do not cilantro, which is also known a Chinese parsley, fresh flat leaf parsley seems to be the best substitute for cilantro.
*Tall fresh raw asparagus is pretty in a tall slim clear glass vase filled with water. The vase should be four to six inches shorter than asparagus stems. This will allows the stems to bow slightly, you will have a striking floral arrangement. However, be aware it is not one that should remain for days, use for the one day only.

Recommended: Fast, Fresh & Green This book is available from Amazon. Pssst! If it looks interesting to you, try buying it used and save $$'s. I bought this recipe book as a gift for someone, each time she uses it, I get another thank you from her.
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Content copyright © 2014 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.

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