Title: Esparragos Con Tomatillos (Asparagus with Tomatillos)
Categories: Vegetable Mexican
Yield: 4 Servings
| 1 | lb | Asparagus |
| 3 | tb | Oil |
| 4 | lg | Tamatillos (about 1 1/2-inch diameter) husked, rinsed, and |
| 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) |
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.