Asparagus Salsa

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Asparagus Salsan at home. For 63 cents per serving, you get a hor d'oeuvre that serves 12. One serving contains 150 calories, 3g of protein, and 7g of fat. 88 people were glad they tried this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. This recipe from Taste of Home requires tomatoes, onion, fresh cilantro, and garlic clove. From preparation to the plate, this recipe takes about 20 minutes. Overall, this recipe earns a not so amazing spoonacular score of 36%. Try Asparagus Salsa, Asparagus Salsa, and Grilled Asparagus With Parmesan Salsa for similar recipes.

Servings: 12

Preparation duration: 20 minutes

 

Ingredients:

1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces

1 teaspoon cider vinegar

1 tablespoon minced fresh cilantro

1 garlic clove, minced

1 small jalapeno pepper, seeded and finely chopped

1/2 cup finely chopped onion

1/4 teaspoon salt

1 cup chopped seeded tomatoes

Tortilla chips

Equipment:

sauce pan

bowl

Cooking instruction summary:

Directions Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 2 minutes. Drain and rinse in cold water. In a large bowl, combine the asparagus, tomatoes, onion, jalapeno, cilantro, garlic, vinegar and salt. Cover and refrigerate for at least 4 hours, stirring several times. Serve with tortilla chips. Yield: 3 cups. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Asparagus Salsa in Taste of HomeApril/May 2004, p27 Nutritional Facts One 1/4-cup serving (calculated without chips) equals 15 calories, trace fat (trace saturated fat), 0 cholesterol, 52 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: Free food. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 2 minutes.

2. Drain and rinse in cold water.

3. In a large bowl, combine the asparagus, tomatoes, onion, jalapeno, cilantro, garlic, vinegar and salt. Cover and refrigerate for at least 4 hours, stirring several times.

4. Serve with tortilla chips.


Nutrition Information:

Quickview
150k Calories
3g Protein
6g Total Fat
21g Carbs
3% Health Score
Limit These
Calories
150k
8%

Fat
6g
10%

  Saturated Fat
0.81g
5%

Carbohydrates
21g
7%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
168mg
7%

Get Enough Of These
Protein
3g
6%

Vitamin K
22µg
22%

Magnesium
48mg
12%

Vitamin E
1mg
12%

Copper
0.23mg
11%

Fiber
2g
10%

Iron
1mg
8%

Phosphorus
81mg
8%

Vitamin A
405IU
8%

Folate
28µg
7%

Vitamin C
5mg
7%

Zinc
0.93mg
6%

Calcium
61mg
6%

Vitamin B6
0.12mg
6%

Potassium
180mg
5%

Vitamin B2
0.09mg
5%

Vitamin B5
0.46mg
5%

Vitamin B1
0.07mg
4%

Manganese
0.09mg
4%

Vitamin B3
0.82mg
4%

Selenium
2µg
4%

Vitamin B12
0.1µg
2%

covered percent of daily need
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