Esparragos con tomatillos (asparagus with tom

4 Servings

Ingredients

Quantity Ingredient
1 pounds Asparagus
3 tablespoons Oil
4 larges Tamatillos (about 1 1/2-inch diameter) husked, rinsed, and finely diced
1 small Pear-shaped tomato, cored and finely diced
¼ cup Cojita, crumbled or finely shredded Parmesian cheese
Lemon wedges
Salt and pepper (optional)

Directions

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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