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Esparragos Con Tomatillos (Asparagus with Tom

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Mexican Vegetables, Mexican 4 Servings

INGREDIENTS

1 lb Asparagus
3 tb Oil
4 lg Tamatillos (about 1 1/2-inch diameter) husked, rinsed, and finely diced
1 sm 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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