This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Are you casting asparagus on my cooking?"
-Curley Howard, Stooge
Salsa is a great way to get veggies without even thinking about it. The pan grilled asparagus makes the perfect salsa and you can serve this with tuna, shrimp... almost any thing you want. It is perfect for tacos. Your family may not even know they are getting a serving of veggies with their meal.
Servings: 8 | Serving size: 1/3 cup salsa
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe keeps well for about 96 hours in the refrigerator.
|spray olive oil|
|2 quarts||ice water|
|1 small||tomato (diced)|
|1 small||shallot (minced)|
|1 small||yellow bell pepper (diced)|
|1 Tbsp||olive oil|
|2 Tbsp||fresh oregano (coarsely chopped)|
|1/8 tsp||cayenne pepper|
|fresh ground black pepper (to taste)|
Place a large skillet in the oven and preheat the oven to 375°F.
When hot spray the pan with oil and add the asparagus. Cook, turning about twice, for 8 to 10 minutes. Remove and place in the ice water to chill.
When cold cut crosswise into small slices. Leave about 1 inch of the tip of the spears uncut.
Place the asparagus, tomato, shallot, pepper, lime juice, olive oil, oregano, cayenne pepper, salt, pepper in a bowl and mix well. Chill.
Serving size: 1/3 cup salsa
|Calories 42||Calories from Fat 16|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat <1g||1%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 6g||2%|
|Dietary Fiber 1g||6%|
|Vitamin A 14%||Vitamin C 74%|
|Calcium 3%||Iron 9%|
|Vitamin K 28 mcg||Potassium 228 mg|
|Magnesium 15 mg|