Chunky Asparagus Salsa

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Chunky Asparagus Salsa

 

1/2 lb. Fresh Washington Asparagus spears

1/4 c. orange marmalade

2 T. minced jalapeno peppers

2 T. chopped fresh cilantro

2 T. cider vinegar

1/2 t. garlic salt

3/4 c. coarsely chopped fresh pineapple, (or substitute an 8 oz. can of

pineapple chunks, drained)

1/2 c. coarsely chopped seeded orange sections

 

 

 

Diagonally slice asparagus spears into small pieces. In large skillet, stir-fry

asparagus with 2T. water just until color intensifies, 1 - 2 minutes. Drain;

rinse with cold water, drain well and set aside. In medium bowl, stir together

orange marmalade, jalapeno pepper, cilantro, vinegar and garlic salt. Add

asparagus, pineapple and orange, gently toss together until coated. Chill at

least 30 minutes before serving.

 

Makes: 2-1/2 cups.

 

Source: Washington Asparagus

Formatted by Chupa Babi: 04.06

 

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