Asparagus Salsa

Directions

1. 1
   Remove woody ends of asparagus and discard them.
2. 2
   Cut the spears into 1/4 inch pieces.
3. 3
   Reserve tips for garnish.
4. 4
   Blanch the other pieces of asparagus in a pot of salted water for 4 to 5 minutes.
5. 5
   Then remove it from the boiling water and shock it in a bowl of ice water to retain color.
6. 6
   Blanch and shock tips separately.
7. 7
   Combine blanched and drained asparagus (not the tips) and all other ingredients in a bowl.
8. 8
   Transfer to a serving bowl and top with tips.
9. 9
   Serve with crispy pita chips or crostini.
10. 10
    Note: This can be made in advance, but asparagus will not maintain the bright green color.