Asparagus Salsa

1 ½ – 2 cups roasted asparagus, chopped (see roasted asparagus recipe here)

2 T. fresh lime juice

¼ tsp. cumin

2 T. minced green onion

2 T. medium salsa verde or salsa of your choice

1 tsp. minced or pressed garlic

Salt & pepper to taste

Puree asparagus, lime juice and cumin in a food processor.  Stir in remaining ingredients and serve with tortilla chips or use as a sandwich spread.

This is my version of an Asparagus Guacamole recipe put out by the Fairshare CSA Coalition  as a teaser to buy their cookbook, From Asparagus to Zucchini.  We picked up the recipe at a CSA information table at Whole Foods Madison a few weeks ago.  I have their original cookbook from 1996 but it doesn’t have this recipe.

I tried the recipe a couple of times.  The first time I followed the recipe exactly.  I thought it was good but a little too soupy. I had used regular cooked and drained asparagus.  After working on some adjustments to the recipe I decided that roasting the asparagus removed more of the water and concentrated the flavor.  I also eliminated the yogurt that was in the original recipe and cut back on the cumin.

Guacamole implies avocado but this green salsa recipe can fool you.

Pin It on Pinterest

Share This

Share this post with your friends!