Asparagus Salsa

0% would make this again
Be the first to review this recipe!
Review this recipe

Send to a friend

1/2 pound fresh Washington asparagus spears
1/4 cup orange marmalade
2 tablespoons minced jalapeno peppers
2 tablespoons chopped fresh cilantro
2 tablespoons cider vinegar
1/2 teaspoon garlic salt
3/4 cup coarsely chopped fresh pineapple (or substitute an 8 oz. can of pineapple chunks, drained)
1/2 cup 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.

Submit your comments about Asparagus Salsa
Rating from 1 to 5 (5 being best):
Would you make it again? Yes No
Name:
E-mail:
Do not display name and e-mail with review.
Where are you from?
Your comments:
Please read the guidelines before posting.

Have you read the guidelines? If so,

If you find after a few days that your review wasn't posted, it's because it didn't conform to the guidelines. Read them!

Pineapple Peeler

Battery Operated Can Opener

.......................................

Recipes

Autumn Recipes

Halloween Recipes

Thanksgiving Recipes

more seasons & holidays

In Season

Sweet Potatoes and Yams

Nuts