Asparagus Pico


  • 2 bunches fresh asparagus pencil thin
  • 4 red-ripe tomatoes diced (recommend tomatoes on the vine)
  • 2 cloves garlic minced
  • 1 small jalapeno pepper halved, seeded and minced (optional)
  • 2 fresh limes juiced
  • 1 teaspoon ground cumin
  • Salt and ground pepper to taste


  1. Trim the ends off the asparagus (about 2-inches from the base of each stem) and cut into small pieces; place in a bowl and add diced tomatoes, minced garlic, and jalapeno pepper. Stir to combine.
  2. Add cumin, the juice from 2 limes; stir to combine and season to taste with salt and freshly ground black pepper
  3. Cover and sit at room temperature for about 15 minutes before serving.
Additional Tips

alsa can be prepared and refrigerated 1 day in advance.