Circle B Kitchen
This has become our favorite salsa of late. It’s so easy to make – just cook up the asparagus and then throw everything in the blender. Yes, it comes out a super bright green color, but the flavors are amazing and it really doesn’t get much healthier than this. I made some changes from the original recipe like adding some avocado to make it a little creamier and changing up the seasonings. If you’d like to check out the original, just click on the link below.
Recipe adapted from The Kitchn
Makes about 2 cups
½ pound asparagus spears, woody ends trimmed or snapped off
¼ white onion, peeled and coarsely chopped
½ of an avocado
1 garlic clove, peeled (optional)
1 jalapeño chile, cored and seeded, or to taste
2 tablespoons chopped cilantro
1 tablespoon lime juice
1 teaspoon salt
¼ cup salsa verde
Blanch the asparagus: Have ready a bowl of ice water. Bring a pot of water to boil over high heat. Add a tablespoon of salt and the asparagus and boil just until tender and bright green, about 2 minutes depending on the thickness of the spears. Remove the asparagus spears with tongs or a slotted spoon and plunge them into the ice bath to cool.
Remove the cooled asparagus spears from the water, and chop into 1-inch pieces (I didn’t do this). Place in a blender along with the other ingredients and puree until smooth. If mixture seems too thick, stir down with a spoon, add 1-2 teaspoons of water, and blend. Repeat if necessary.
Taste and adjust seasonings if desired.
Serve with tortilla chips or as a garnish for tacos, burritos, tostadas, etc.