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.
Asparagus is actually a member of the lily family and is a perennial, with plants living up to ten years. Most people think that thin stalks are those harvested earlier in the year, but the thickness indicates the age of the plant, with the thicker stems coming from older plants. White asparagus is increasingly available in this country, as is the purple variety.
There is much debate about whether thick or thin stems taste better, but I feel that it is the freshness of asparagus that is much more important to its flavor. Choose firm stalks that are bright green. The tips of the asparagus should be tightly closed. Any signs of dryness or wilting indicates that it is not fresh.
Asparagus doesn't keep well. You can keep them fresher in the refrigerator by cutting the stalks near the bottom and placing them upright in water.
Older, thicker stalks can be woody and peeling the skin at the base will remove the tough layer. Peeled asparagus will poach much faster, however.
4 ounces asparagus = 26 calories, 0g fat, 0g sat fat, 0g mono fat, 3g protein, 5g carbohydrates, 2mg sodium, 0mg cholesterol, 47 mcg Vitamin K
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
Servings = 8
Amount Per Serving
|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|