Esparragos Con Tomatillos (Asparagus With Tomatillos)

Recipe Ingredients

1 lb	454g / 16oz	Asparagus
3 tablespoons	45ml	Oil
4 tablespoons	60ml	Tomatillos - husked and diced (large)
1 tablespoon	15ml	Pear-shaped tomato - cored (small)
		And finely diced
1/4 cup	59ml	Cojita* - crumbled or finely
		Shredded parmesan cheese
		Lemon wedges
		Salt and pepper - (optional)

Recipe Instructions

* Mexican cheese

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.

Source:
Cuisines of Mexico, p. 315

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