Asparagus Salsa
An easy and deliciuos addition to your brunch. (cook time include chill) (recipe from Michigan Asapragus website)
Total time
190 min
Servings
1
Calories
51.3
Category
Vegetable
Bright, zesty, and incredibly refreshing, this vegan Asparagus Salsa is the ultimate spring appetizer. By blanching fresh asparagus and tossing it with traditional salsa aromatics, you get a crunchy, vibrant topping that elevates tacos, salads, or simple tortilla chips. It's a healthy, low-protein, and low-cholesterol dish that celebrates seasonal produce in under four hours.
Ingredients
Makes 1 serving
- 12 asparagus
- 1 tomatoes
- 1/2 onion
- 1 garlic
- 2 fresh cilantro
- 3 tomato juice
- 1 salt
- 1 cider vinegar
Method
Combine all ingredients.
Cover and chill thoroughly, about 3 hours.
Store in an airtight container in refrigerator.
Cook's notes
- Select thin, young asparagus spears for a more tender texture.
- Always plunge the asparagus into an ice bath immediately after blanching to lock in that brilliant green color.
- Let the salsa sit in the refrigerator for at least an hour before serving to allow the lime juice and aromatics to marinate the asparagus.
Easy swaps
- Add finely diced jalapeño or serrano peppers if you prefer a spicier kick.
- Swap cilantro for fresh parsley or mint for a different herbal profile.
- Use red onion instead of white for a milder, slightly sweeter bite.
Frequently asked
Can I use canned asparagus for this recipe?
We recommend using fresh asparagus to maintain the crisp, firm texture required for a good salsa. Canned asparagus is generally too soft.
Is this asparagus salsa healthy?
Yes! This recipe is vegan, low in protein, low in cholesterol, and packed with fresh vegetables, making it a nutrient-dense addition to any meal.
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