Asparagus With Roasted Red Pepper Salsa

By Marian Burros

Published May 20, 1997

Total Time
10 minutes
Rating
3(7)
Comments
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Ingredients

Yield:3 servings

  • 1 ½ pounds asparagus

  • 10 roasted red peppers

  • 1 to 2 tiny hot red peppers

  • 1 medium clove garlic

  • ½ cup chopped red onion

  • 1 bunch cilantro to yield ¾ cup chopped

  • 2 teaspoons lime juice

Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

30 grams carbs; 137 calories; 1 gram fat; 9 grams fiber; 18 milligrams sodium; 8 grams protein; 18 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and trim asparagus by breaking off stem at tough part. Steam asparagus for 3 to 7 minutes, depending on stalk thickness.

  2. Step 2

    Rinse and julienne the red peppers. Wash, seed and mince the hot peppers. Mince the garlic, and chop onion. Wash, dry and chop cilantro. Combine all these ingredients, and then add 2 teaspoons lime juice. Stir well.

  3. Step 3

    When asparagus is cooked, drain and mix with red pepper salsa.

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