Esparragos con tomatillos (asparagus with tomatillos)
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.