Asparagus Salsa

1. 1

   Remove woody ends of asparagus and discard them.

2. 2

   Cut the spears into 1/4 inch pieces.

3. 3

   Reserve tips for garnish.

4. 4

   Blanch the other pieces of asparagus in a pot of salted water for 4 to 5 minutes.

5. 5

   Then remove it from the boiling water and shock it in a bowl of ice water to retain color.

6. 6

   Blanch and shock tips separately.

7. 7

   Combine blanched and drained asparagus (not the tips) and all other ingredients in a bowl.

8. 8

   Transfer to a serving bowl and top with tips.

9. 9

   Serve with crispy pita chips or crostini.

10. 10

    Note: This can be made in advance, but asparagus will not maintain the bright green color.

* Per serving · 4 servings · Values may vary.

No additional tips available.