Asparagusgardensalsa Recipes

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ASPARAGUS GARDEN SALSA



Asparagus Garden Salsa image

This recipe caught my attention as it was quite different than what I am accustomed to. This is a great way to use some fresh garden vegetables and to add variety to your diet. The recipe is from Planking Secrets by Ron Shewchuk.

Provided by PaulaG

Categories     Onions

Time 1h10m

Yield 1 cup

Number Of Ingredients 8

4 fresh asparagus spears
1/4 cup yellow bell peppers or 2 -3 medium sweet banana peppers, diced
1/4 cup purple onion, diced
1/2 teaspoon dried dill
1 1/2 tablespoons lemon juice
1 teaspoon sugar
1 pinch cayenne pepper
kosher salt

Steps:

  • Wash the asparagus and snap off tough ends.
  • Dice the asparagus and in a small bowl add remaining ingredeints and toss.
  • Cover and chill until ready to serve.

Nutrition Facts : Calories 62.2, Fat 0.3, SaturatedFat 0.1, Sodium 12.1, Carbohydrate 14.7, Fiber 2.4, Sugar 7.3, Protein 2.5

ASPARAGUS SALSA



Asparagus Salsa image

This salsa is basically a spring vegetable version of a pico de gallo - lots of the freshest vegetables of the season brought together to add an extra punch of asparagus to my Asparagus Soup and Asparagus Omelet, or just use it as a great dip for tortilla chips!

Provided by Carla Hall

Categories     condiment

Time 10m

Yield Makes 2 cups

Number Of Ingredients 9

8 ounces thin asparagus, trimmed and roughly chopped (1 cup)
1/2 cup roughly chopped carrots (1 medium carrot, peeled)
1/2 cup roughly chopped radishes (about 4 small radishes)
1/4 cup roughly chopped red onion (1/2 medium red onion)
1/4 cup finely chopped fresh dill
1/4 cup thinly sliced scallions (2 scallions, green and white parts)
1 serrano chile, seeded and finely diced
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper

Steps:

  • Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
  • Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week.

ROASTED ASPARAGUS



Roasted Asparagus image

For a simple side dish, try Ina Garten's Roasted Asparagus from Barefoot Contessa on Food Network; the recipe uses only asparagus, olive oil, salt and pepper.

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 4

2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

ASPARAGUS SALSA



Asparagus Salsa image

Jalapeno pepper and cilantro spice up this refreshing salsa that's made with tomatoes, onion and fresh asparagus. Served chilled with tortilla chips, this chunky sauce won't last long. -Emma Thomas Rome, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 cups.

Number Of Ingredients 9

1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
1 cup chopped seeded tomatoes
1/2 cup finely chopped onion
1 small jalapeno pepper, seeded and finely chopped
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1 teaspoon cider vinegar
1/4 teaspoon salt
Tortilla chips

Steps:

  • 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.

Nutrition Facts : Calories 15 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

GRILLED ASPARAGUS



Grilled Asparagus image

These grilled spears of fresh asparagus are proof that sometimes the simplest ingredients make the best dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 10m

Number Of Ingredients 4

2 pounds asparagus, trimmed
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
Garnish: fresh mint

Steps:

  • Heat grill to medium-high. Brush asparagus with oil, and season with salt and pepper. Grill, turning occasionally, until tender and charred, about 8 minutes. Serve warm or at room temperature. Garnish with mint.

ASPARAGUS SALSA



Asparagus Salsa image

I got the recipe for this out of T.O.H. It was really good after sitting a few hours, but even better the next day. Since I had canned jalepenos, I used those instead of fresh. Yummy! I served with organic blue tortilla chips.

Provided by haskinsfam

Categories     Sauces

Time 15m

Yield 3 cups

Number Of Ingredients 9

1 lb fresh asparagus, trimmed and cut into 1/2 inch pieces
1 cup chopped seeded tomatoes
1/2 cup finely chopped onion
1 small jalapeno, seeded and finely chopped
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1 teaspoon cider vinegar
1/4 teaspoon salt
tortilla chips

Steps:

  • Place asparagus in a large saucepan; add 1/2 inches of water. bring to a boil. Reduce heat;cover and simmer for 2 minute Drain and rinse in cold water.
  • In a bowl, combine the asparagus, tomatoes onion , jalepeno, cilantro. garlic, vinegar and salt. Cover and refrigerate for at least 4 hours. stirring several times. serve with tortilla chips.

Nutrition Facts : Calories 55.6, Fat 0.4, SaturatedFat 0.1, Sodium 201.1, Carbohydrate 11.6, Fiber 4.4, Sugar 5.8, Protein 4.2

FRESH HOMEMADE GARDEN SALSA



Fresh Homemade Garden Salsa image

My husband and I love fresh salsa, so we decided to try making our own. We just started by adding ingredients, till it tasted the way we wanted. Since then, we have been growing a SALSA GARDEN in the backyard, so we can enjoy our homemade salsa all summer long!!

Provided by ELAGIRL

Categories     Sauces

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 cups fresh tomatoes
1 1/2 cups fresh green peppers or 1 1/2 cups yellow peppers
1/2 cup fresh tomatillo
4 -5 jalapeno peppers
2 tablespoons cilantro
1 medium white onion
1 medium red onion
1/2 tablespoon apple cider vinegar
2 cloves garlic
1 fresh lemon
1 tablespoon seasoning salt
1/2 teaspoon garlic powder
1/8 teaspoon cumin
1/8 teaspoon onion powder
1 dash chili powder
1 dash lemon-pepper seasoning

Steps:

  • Chop up the tomatoes, peppers, tomatillo's cilantro, onions and put in a bowl.
  • Using a food processor, dice the garlic, lemon and two or three of the jalapeno peppers.
  • Add this to the chopped vegetables.
  • Add the rest of the ingredients, and mix well.
  • This salsa tastes the best after it has some time for the ingredients to marinade.
  • You can use any type of tomatoes you like, same goes with the peppers, just be sure to taste it as you add the jalepenos, because some of them can be a lot hotter than others.

ASPARAGUS SALSA



Asparagus Salsa image

An easy and deliciuos addition to your brunch. (cook time include chill) (recipe from Michigan Asapragus website)

Provided by Izzy Knight

Categories     Vegetable

Time 3h10m

Yield 3 1/2 cup

Number Of Ingredients 9

12 ounces asparagus, chopped
1 cup chopped seeded tomatoes
1/2 cup finely chopped onion
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
3 tablespoons finely chopped jalapenos
1 (5 1/2 ounce) can tomato juice
1 teaspoon salt
1 teaspoon cider vinegar

Steps:

  • Combine all ingredients.
  • Cover and chill thoroughly, about 3 hours.
  • Store in an airtight container in refrigerator.

Nutrition Facts : Calories 51.3, Fat 0.4, SaturatedFat 0.1, Sodium 805, Carbohydrate 10.9, Fiber 3.2, Sugar 5.4, Protein 3.5

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