It’s asparagus season. This salsa will make a nice accompaniment for cold meat.
You Will Need:
1 clove garlic, finely chopped
500 g fresh asparagus
1/4 c sweet marmalade
2 chillies, seeded and finely sliced
2 tbsp coriander, finely chopped
2 tbsp cider vinegar
3/4 c pineapple, diced
1/2 c orange, diced
1 tomato, diced
In frying pan, stir-fry garlic until soft, remove from pan and set aside to cool.
Slice asparagus into small pieces.
In a fresh pan, stir-fry asparagus with very small amount of water just until bright green – approx 1 – 2 minutes.
Drain and rinse with cold water, drain well and set aside.
In bowl stir together marmalade, chillies, coriander, vinegar and garlic.
Add asparagus, pineapple, tomato and orange, gently toss together until coated.
Chill for 1 hours before serving.
Makes 2 cups