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Asparagus Salsa

Source of Recipe

Internet
Asparagus Salsa
Yield: 3-1/2 cups, 28 servings

1-1/4 pounds fresh Michigan Asparagus or
2 cups (12 oz. pkg.) frozen Michigan Asparagus cuts and tips
1 cup chopped, seeded tomatoes
1/2 cup finely chopped onions
1 garlic clove, minced
2 tablespoons chopped fresh cilantro
3 tablespoons finely chopped jalapenos
1 can (5.5 oz.) tomato juice
1 teaspoon salt
1 teaspoon cider vinegar

Trim, wash and cut fresh Michigan Asparagus into 2-inch pieces. Steam about 5 minutes or until just crisp-tender. Quickly cool in ice water and drain. If using frozen Asparagus, partially thaw.

Chop Asparagus into small pieces, about 1/4 inch big. Combine all ingredients. Cover and chill thoroughly, about 3 hours before serving. Store in airtight container in refrigerator.

2 tablespoon serving equals: Calories 10, Fat 0 g, Cholesterol 0 mg, Carbohydrates 2 g, Fiber 1 g, Sodium 112 mg +++WWP:0