Asparagus Salsa
We just ate asparagus FIVE days in a row and would have been pretty asparagused out if it hadn’t been for this exciting new discovery – asparagus salsa! Green salsa, or salsa verde, usually contains tomatillos or copious amounts of herbs but this version gets it vivid color from asparagus spears.
Ingredients
Ingredients
- 1 pound asparagus spears, woody ends trimmed or snapped off
- 1/2 white onion, peeled and coarsely chopped
- 2 garlic cloves, peeled
- 1 jalapeño chile, cored and seeded, or to taste
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano (preferably Mexican) (optional)
- Pinch of salt
Instructions
- Blanch the asparagus: Have ready a bowl of ice water. Bring a pot of water to boil over high heat. Add a tablespoon of salt and the asparagus and boil just until tender and bright green, about 1-2 minutes depending on the thickness of the spears. Remove the asparagus spears with tongs or a slotted spoon and plunge them into the ice bath to cool.
- Remove the cooled asparagus spears from the water, pat dry, and chop into 1-inch pieces. Place in a blender along with the other ingredients and purée until smooth. If mixture seems too thick, stir down with a spoon, add 1-2 teaspoons of water, and blend. Repeat if necessary.
- Taste and adjust seasonings if desired.
- Serve with tortilla chips or as a garnish for tacos, burritos, tostadas, etc.