Charred Asparagus with Mango Tomato Salsa
Ingredients
- 1/2 cup chopped cherry tomatoes
- 1/2 cup chopped mango
- 2 tbsp thinly sliced radish
- 2 tbsp cilantro finely chopped
- 2 tbsp chives finely chopped
- 1/2 lemon juiced, plus more if needed
- pinch sea salt and pepper
- 1 tbsp coconut oil
- 1 bunch asparagus (315g)
- more sea salt and pepper to taste
Preparation
In a mixing bowl, add the tomatoes, mango, and radish. Sprinkle with cilantro and chives, drizzle with lemon juice, season with salt and pepper, and gently mix. Let it sit for 15 minutes to absorb flavors.
In a cast iron skillet, add 1 tablespoon coconut oil and heat to high. Trim the woody ends off the asparagus and discard. Add the asparagus to the skillet and char, stirring often, for 3-5 minutes until bright green and slightly blackened.
Transfer the charred asparagus to a serving tray, top with the mango-tomato salsa, sprinkle with additional sea salt and pepper, and serve.
Notes
This dish is ready in under 20 minutes and is vegan and healthy.
