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Recipe: Asparagus Salsa
Similar Categories: Asparagus, Salsa
1 1/4 pounds fresh Asparagus -- OR
2 cups frozen Asparagus cuts and tips -- (12 oz. pkg.)
1 cup chopped seeded tomatoes
1/2 cup finely chopped onions
1 garlic clove -- minced
2 tablespoons chopped fresh cilantro
3 tablespoons finely chopped jalapenos
5 1/2 ounces tomato juice
1 teaspoon salt
1 teaspoon cider vinegar
1. Trim, wash and cut fresh Asparagus into 2-inch pieces. Steam about 5
minutes or until just crisp-tender. Quickly cool in ice water and drain. If
using frozen Asparagus, partially thaw.
2. Chop Asparagus into small pieces, about 1/4 inch big. Combine all
ingredients. Cover and chill thoroughly, about 3 hours before serving. Store
in airtight container in refrigerator.
Yield:
"3 1/2 cups"
2 cups frozen Asparagus cuts and tips -- (12 oz. pkg.)
1 cup chopped seeded tomatoes
1/2 cup finely chopped onions
1 garlic clove -- minced
2 tablespoons chopped fresh cilantro
3 tablespoons finely chopped jalapenos
5 1/2 ounces tomato juice
1 teaspoon salt
1 teaspoon cider vinegar
1. Trim, wash and cut fresh Asparagus into 2-inch pieces. Steam about 5
minutes or until just crisp-tender. Quickly cool in ice water and drain. If
using frozen Asparagus, partially thaw.
2. Chop Asparagus into small pieces, about 1/4 inch big. Combine all
ingredients. Cover and chill thoroughly, about 3 hours before serving. Store
in airtight container in refrigerator.
Yield:
"3 1/2 cups"
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