Asparagus Salsa Recipe

This vibrant Asparagus Salsa recipe is a flavor explosion! Inspired by a classic, this recipe elevates simple asparagus with zesty tomatoes, spicy jalapeños, and fresh cilantro. Letting it sit overnight allows the flavors to meld beautifully, resulting in a salsa that's even better the next day! Perfect with organic blue corn tortilla chips.

Prep Time 20 mins
Cook Time 15 mins
Calories 55.6 kcal
Protein 8g
Rating 4.5 (2 Reviews)
Asparagus Salsa 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asparagus Salsa

  • 1 pound fresh asparagus spears
  • 1 cup chopped tomatoes
  • 1/2 cup chopped red onion
  • 2 canned jalapeños (finely chopped)
  • 1/2 cup chopped fresh cilantro
  • 2 cloves minced garlic
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt (or to taste)
  • Tortilla chips, for serving
  • 1/2 inch of water

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How to Make Asparagus Salsa

  1. Snap off the tough ends of 1 pound of asparagus spears.
  2. Place asparagus in a large saucepan and add 1/2 inch of water.
  3. Bring to a boil over medium-high heat.
  4. Reduce heat to low, cover, and simmer for 2 minutes.
  5. Immediately drain the asparagus and rinse under cold water to stop the cooking process.
  6. Finely chop 1 cup of tomatoes, 1/2 cup of red onion, 2 canned jalapeños (finely chopped), and 1/2 cup of fresh cilantro.
  7. In a medium bowl, combine the cooked asparagus, chopped tomatoes, red onion, jalapeños, and cilantro.
  8. Add 2 cloves of minced garlic, 2 tablespoons of red wine vinegar, and 1 teaspoon of salt (or to taste).
  9. Gently stir to combine.
  10. Cover and refrigerate for at least 4 hours, or preferably overnight, stirring a few times.
  11. Serve chilled with your favorite tortilla chips.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

23g

Fat

0g

Carbs

3g