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.
Preparation duration: 20 minutes
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
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.
covered percent of daily need