ASPARAGUS SALSA

By jarren

Ingredients

• 1 1/4 cups finely chopped asparagus 300ml
• Ice water
• 1/3 cup finely diced cherry tomatoes 75ml
• 1/3 cup grilled corn kernels 75ml
• 2 Tbsp finely diced red onion 30ml
• 1 Tbsp coarsely chopped dried cranberries 15ml
• 1 Tbsp coarsely chopped toasted almonds 15ml
• 1 tsp malt vinegar 5ml
• 1 tsp extra virgin olive oil 5ml
• 1/2 tsp chopped fresh basil leaves 2ml
• 1/4 tsp salt 1ml
• 1/4 tsp freshly ground black pepper 1ml
• 1/3 tsp hot pepper flakes 0.5ml

Preparation

Step 1

In a pot of boiling salted water, blanch asparagus until vibrant green and al dente, about 2 minutes. Drain and immediately plunge into a bowl of ice water to stop the cooking process. Let stand until well chilled. Drain well.

In a bowl, combine asparagus, tomatoes, corn, red onion, cranberries, almonds, vinegar, olive oil, basil, salt, pepper and hot pepper flakes. Let stand at room temperature for at least 1 hour to allow flavors to meld or cover and refrigerate for up to 8 hours before serving.