Ingredients Jump to Instructions ↓

  1. 1 lb Asparagus

  2. 3 tb Oil

  3. 4 lg Tamatillos

  4. 1 1/2-inch

  5. 1 sm Pear-shaped tomato, cored

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

  7. 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

  8. 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

  9. 4 servings.


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