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Esparragos Con Tomatillos (asparagus With Tom

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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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