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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. Ingredients:
1 lb fresh asparagus, trimmed and cut into 1/2 inch pieces |
1 cup chopped seeded tomato |
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 |
Directions:
1. 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.
2. 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.
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