| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Mexican | Mexican, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | lb | Asparagus |
| 3 | T | Oil |
| 4 | Tamatillos, about 1 1/2-inch | |
| diameter husked rinsed | ||
| and finely diced | ||
| 1 | Pear-shaped tomato, cored | |
| and finely diced | ||
| 1/4 | c | Cojita, crumbled or finely |
| shredded Parmesian cheese | ||
| Lemon wedges | ||
| Salt and pepper, optional |
INSTRUCTIONS
Snap off and discard tough ends of asparagus; rinse spears. Pour water to a depth of 1 inch into a wide frying pan and bring to a boil over high heat. Add asparagus and cook, uncovered, until barely tender when pierced (3 to 5 minutes); drain. Immerse in ice water. When cool, drain again; arrange on a platter or on 4 salad plates. Mix oil, tomatillos, and tomato; spoon over asparagus. Sprinkle with cheese and garnish with lemon wedges. If desired, season to taste with salt and pepper. Makes 4 servings.
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