Asparagus heralds spring for many, especially gardeners, since those little emerald tips poke up through the ground before most even have their vegetable gardens tilled. Asparagus shows up in mass in the markets in early spring. That to me living in the midwest is encouraging: It is warm somewhere! We all know the health benefits of eating fresh vegetables and this recipe is no exception. My salsa recipe is a bit unusual as there in not one bit of tomato or garlic in this salsa. Gosh it is good. The citrus add some zest to the salsa, and the fresh vegetables are crunchy good. This is good with chips of course, but I think it would be delicious with a slice of pork loin or a pork rib-chop hot off the grill.
1 cup of chopped, small spears of fresh aspargus
1/2 cup diced celery
1/4 cup chopped, pickled onions*
1/4 cup chopped bell pepper
juice of half a large orange
juice of have a lemon
1tablespoon olive oil
5 teaspoons of honey or agave syrup
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dill weed
pinch of red pepper flakes (These can be adjusted to meet your taste.)
Mix everything together and allow to chill a minimum of 30 minutes prior to serving.
*If you don’t have any pickled onions, chop or slice a large onion. Cover with 1/2 cup apple cider vinegar and 1/4 cup sugar. Stir well and allow to marinate about half and hour.
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