Asparagus Salsa

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I saw a recipe a couple of years ago, wanted to try it but Jeff thought it sounded weird, possibly terrible.  I decided to store the recipe and wait.  Yesterday was the day. I served it to Jeff before telling him what it was, and guess what, he liked it.  Give it a try, maybe you will too.  :)  


(this could be a way to get a certain grandpa to try asparagus, without knowing)


Asparagus Salsa
2 cups (approximately 1 pound) asparagus, chopped and lightly steamed (I used frozen, and thawed it, but didn't steam it)
2 1/4 teaspoons lemon juice
3 tablespoons chopped onion
1 large tomato, chopped
3/4 teaspoon salt, optional
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 clove garlic, pressed or minced
Dash hot sauce
1/3 cup light sour cream


In a blender or food processor, combine all ingredients; blend until smooth.

Transfer the salsa to a bowl. Cover tightly and refrigerate several hours or overnight before serving for flavors to blend.

Makes 3 cups, or 12 (1/4-cup) servings.

Variation:  Add some fresh avocado to recipe and call it guacamole.  Be prepared to adjust the flavors a bit, I needed to add some salt and added some cayenne pepper for some added heat. 

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