I usually grill or roast asparagus, but I was inspired to create this recipe after being on an asparagus farm culinary tour with (the amazing!) Foodies on Foot and Ontario Asparagus. Now when I’m grilling asparagus, I keep a few spears aside to make salsa. Chop your mango and veggies into bigger chunks to make it a salad. Enjoy! Ingredients 1 barely ripe mango, chopped 3 Ontario asparagus spears, sliced into small circles 3 Ontario radishes, finely chopped 1 tbsp diced red onion 3 tbsp chopped cilantro Juice of 1/2 lime (or more if you're like me and love lime!) 1 tbsp avocado or canola oil Pinch of coarsely ground sea salt How to Make: Mix all ingredients together in a small bowl. Serve immediately or chill for up to half an hour. Serving suggestion: serve with sturdy tortilla chips, crostini or pita wedges…and enjoy on the patio with a citrusy Sauvignon Blanc.
Vibrantly yours, Shannon