Photo: Stephanie Studer
Asparagus Salsa
7 ingredients
30 min + 10 min
8
openrecipes
A great alternative to tomato-basil bruschetta, this salsa is perfect served on crostini or crispy pita wedges.
Estimated Nutrition (whole recipe, rough)
222
Calories
6g
Protein
14g
Fat
21g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound Asparagus
- 1 cup Seeded And Finely Diced Tomato
- ¼ whole Medium-sized Red Onion, Finely Diced (more Or Less As Desired)
- ¼ cups Sun-dried Tomatoes, In Oil, Chopped
- 3 Tablespoons Chopped Mixed Fresh Herbs To Taste -- Basil, Citantro, Parsley, Thyme, Chives
- 3 Tablespoons Olive Oil
- 3 Tablespoons Balsamic Vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes