Instructions: Roast the tomatoes directly over a high gas flame until the skin becomes charred in spots, blistered, and loose. When cool enough to handle, carefully peel off the skin. Core and roughly chop. In a large bowl, combine the chopped tomatoes, lime juice, honey, jalapeno, thyme, coriander, oregano, cumin, and garlic. Mix well. Serve at room temperature with the asparagus spears.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.