Asparagus Garden Salsa

May 12, 2023May 12, 20230 4

Asparagus Garden Salsa, perfect for springtime snacking

by The Chefin Appetizer

Prep

10 min

Cook

8 min

Ready In

18 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

Asparagus Garden Salsa is a fresh and flavorful recipe that's perfect for spring or summertime snacking. It's a simple recipe that combines fresh asparagus with yellow bell peppers, purple onion, and a tangy dressing made with lemon juice, dill, and cayenne pepper. The result is a crisp and refreshing salsa that's perfect for dipping tortilla chips or serving on top of grilled fish. This recipe is a great way to use up leftover asparagus and is a delicious and healthy appetizer that's sure to impress your guests.

Instructions

1.	Preheat grill to high.
2.	Trim the woody ends from asparagus, and discard.
3.	In a medium bowl, combine bell peppers, onion, and asparagus.
4.	In a small dish, whisk together dill, lemon juice, sugar, cayenne pepper, and salt.
5.	Pour dressing over vegetables and toss until combined.
6.	Grill vegetables, turning occasionally, until charred and crisp-tender, about 5-8 minutes.
7.	Remove from heat and let cool slightly.
8.	Serve warm or at room temperature with tortilla chips or on top of grilled fish.

PROS

This salsa is vegetarian, gluten-free, and low in calories and fat.

It’s a great way to incorporate more vegetables into your diet and is perfect for spring or summer snacking.

The asparagus provides a good source of Vitamin C, fiber, and folate.

CONS

The cayenne pepper may be too spicy for some people.

The asparagus can be tough and fibrous if not cooked properly.

HEALTH & BENEFITS

Asparagus is a good source of antioxidants, amino acids, and vitamins including Vitamin C, E, and K.
It’s also high in fiber, which can aid in digestion and promote a healthy gut.

	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