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!
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.
Download a PDF of the recipe to print