Asparagus Salsa

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1 pound asparagus spears, woody ends trimmed or snapped off

1/2 white onion, peeled and coarsely chopped

2 garlic cloves, peeled

1 jalapeƱo chile, cored and seeded, or to taste

2 tablespoons chopped cilantro

1 tablespoon lime juice

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano (preferably Mexican ) (optional)

Pinch of salt

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