Asparagus with quick orange and tangerine salsa
Recipe from UnChu Littlefield of Sacramento. Her food blog, Tate's Kitchen www.tateskitchen.com, is a Sac Connect partner with sacbee.com.
1 red jalapeño
1 or 2 tablespoons honey
4 ounces prosciutto, chopped
1 bunch cilantro
1 bunch asparagus, washed and trimmed
Peel and chop all the fruit and place in a bowl. Make sure you also squeeze all the end pieces to get all the juice out of them and add that to the bowl.
Slice a few rounds from the pepper and add to the orange mixture.
Chop the rest of that pepper up and add to the bowl.
Add the honey and a couple of turns of salt and pepper.
Mix together, then set aside and let all those flavors mingle.
In a sauté pan, crisp the prosciutto. Remove from the pan to a plate lined with a paper towel.
Drain most of the fat out of the pan, then add the asparagus. Cook over medium heat, rolling the spears until char marks start appearing and all the little bits of prosciutto have been picked up. It should take only a few minutes. If you like your vegetables a little softer, add about 1/4 cup of water and cook them a little longer.
Chop about 1/4 cup cilantro and add most of it to the orange mixture. Stir well. Taste for seasoning.
Plate asparagus with salsa, garnish with remaining chopped cilantro and serve.
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