Description
A great alternative to tomato-basil bruschetta, this salsa is perfect served on crostini or crispy pita wedges.
Ingredients
- 1 pound Asparagus
- 1 cup Seeded And Finely Diced Tomato
- ¼ whole Medium-sized Red Onion, Finely Diced (more Or Less As Desired)
- ¼ cups Sun-dried Tomatoes, In Oil, Chopped
- 3 Tablespoons Chopped Mixed Fresh Herbs To Taste — Basil, Citantro, Parsley, Thyme, Chives
- 3 Tablespoons Olive Oil
- 3 Tablespoons Balsamic Vinegar
- Salt And Pepper, to taste
Preparation
Remove woody ends of asparagus and discard them. Cut the spears into ¼ inch pieces. Reserve tips for garnish. Blanch the other pieces of asparagus in a pot of salted water for 4 to 5 minutes. Then remove it from the boiling water and shock it in a bowl of ice water to retain color. Blanch and shock tips separately.
Combine blanched and drained asparagus (not the tips) and all other ingredients in a bowl. Transfer to a serving bowl and top with tips. Serve with crispy pita chips or crostini.
Note: This can be made in advance, but asparagus will not maintain the bright green color.
