Esparragos Con Tomatillos (Asparagus with Tomatillos) -

3 tb Oil

4 lg Tamatillos

1 1/2-inch

1 sm Pear-shaped tomato, cored

- and finely diced 1/4 c Cojita, crumbled or finely

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.