1 ¼ pound fresh asparagus
1 cup chopped seeded tomatoes
1/2 cup finely chopped onions
1 clove minced garlic
2 tablespoons chopped fresh cilantro
3 tablespoons finely chopped jalapeno pepper
1 can (5.5-oz size) tomato juice
1 teaspoon salt
1 teaspoon cider vinegar
Trim, wash and cut fresh asparagus into 2-inch pieces. Steam about 5 minutes or until just crisp-tender. Quickly cool in ice water and drain.
Chop asparagus into small pieces, about 1/4 inch big. Combine all ingredients. Cover and chill thoroughly, about 3 hours before serving. Store in airtight container in refrigerator.