Food on the Hill: Asparagus Salad

This Week’s Recipe: Asparagus Salad
Photo by Sue York/
1 ½ pounds asparagus
½ cup olive oil
Ziploc bag
1 clove of garlic, pressed
Salt and cracked pepper
½ of a red pepper sliced and chopped into 1 inch pieces
½ cup of red onions sliced thin and chopped to 1 inch pieces
1 jalapeño chili, seeded and sliced thin and chopped into 1.2 inch pieces
½ cup fresh cilantro, chopped
1/3 cup olive oil
Fresh lime juice to taste
Bend the asparagus and where it breaks off, use the top and throw away the bottom.
Photo by Sue York/
Par-boil the asparagus for 2 minutes. Pull out the asparagus and cool it with cool water bath. Place the cool asparagus in the Ziploc and pour the ½ cup of olive oil.
Photo by Sue York/
Move the bag around so that all of the asparagus is covered in oil. Grill on a hot grill for about 4 minutes.
Photo by Sue York/
Cool and cut into 1 inch pieces. Add all of the ingredients together and mix well.
Photo by Sue York/
Chill at least 1 hour. Serve either cold or room temperature.
Asparagus Salad
Photo by Sue York/
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