Shelly's Recipe

ASPARAGUS WITH ROASTED RED PEPPER SALSA

Category: Asparagus

4 roasted red bell peppers
1 tiny hot red pepper, like a bird pepper or Thai pepper
1 medium clove garlic, minced
4 tablespoons minced red onion
2 teaspoons lime juice
1 pound asparagus
1/2 cup chopped cilantro.

Slice red peppers into 1/8-inch-wide strips. Trim and seed hot pepper, and mince. Combine roasted peppers, hot pepper, garlic and onion. Add lime juice, a little at a time, until desired tartness is achieved. Set aside if using immediately, or cover and refrigerate until serving time. (Salsa can be made a day ahead; remove from refrigerator before cooking asparagus.)

Trim tough part from asparagus by breaking stems at the point where the tender part meets the woody stem. Wash thoroughly. Steam asparagus 3 to 7 minutes, depending on thickness. Drain and arrange on a serving plate.

Mix cilantro into salsa, and spoon over asparagus. Serves 2