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Green Asparagus with Tomato, Onion, and Caper Salsa
This simple and flavorful Green Asparagus with Tomato & Caper Salsa is a perfect side dish or light lunch. Gluten-free, vegan, and ready in just 20 minutes!
Prep:
10 minutes
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Cook:
10 minutes
2 servings
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Easy
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Ingredients
Asparagus:
1.1 Lb. green asparagus
1 TBSP olive oil
Salt and freshly ground black pepper
Salsa:
1 large tomato, seeded and diced (about 1 cup)
½ red onion, finely chopped (about 1/2 cup)
2 TBSP chopped fresh parsley
1 TBSP capers, drained and rinsed
1 TBSP olive oil
½ lemon, juiced
Salt and freshly ground black pepper
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Asparagus:
500g green asparagus
1 TBSP (15 ml) olive oil
Salt and freshly ground black pepper
Salsa:
1 large tomato, seeded and diced
½ red onion, finely chopped
2 TBSP (30 ml) chopped fresh parsley
1 TBSP (15 ml) capers, drained and rinsed
1 TBSP(15 ml) olive oil
½ lemon, juiced
Salt and freshly ground black pepper
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Rating
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Dietary Therapies
SCD
mSCD
MED
IBD-AID P3
Dietary Requirements
Dairy-Free
Egg Free
Gluten-Free
Grain-Free
Lactose-Free
Nut Free
Shellfish Free
Soy Free
Vegan
Meal Type
Sides
Dinner
Occasion
-
Applicances
Cuisine
Hispanic / Latin
Disease state
-
Instructions
- Prepare the asparagus: Snap off the woody ends of the asparagus spears. Wash and pat them dry.
- Heat the olive oil in a large skillet or grill pan over medium-high heat. Add the asparagus and cook for 5-7 minutes, turning occasionally, until tender-crisp and slightly browned. Season with salt and pepper to taste.
- While the asparagus is cooking, prepare the salsa: In a bowl, combine the diced tomato, red onion, parsley, capers, olive oil, and lemon juice. Season with salt and pepper to taste.
- To serve: Arrange the cooked asparagus on a plate and spoon the salsa over the top.
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Nutritional Info
Storage
Notes
- You can also roast the asparagus instead of pan-frying it. Preheat the oven to 200°C (400°F). Toss the asparagus with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 10-12 minutes, or until tender-crisp.
- For a vegetarian main course, serve the asparagus and salsa with a side of cooked quinoa or brown rice - In that case it will not be grain-free anymore.
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