Esparragos Con Tomatillos (Asparagus With Tomatillos) Recipe

Step 1

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.

Step 2

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.

Things You'll Need

  • 1lb Asparagus
  • 3tb Oil
  • 4lg Tamatillos (about 1 1/2-inch
  • - diameter) husked, rinsed,
  • - and finely diced
  • 1sm Pear-shaped tomato, cored
  • - and finely diced
  • 1/4c Cojita, crumbled or finely
  • - shredded Parmesian cheese
  • Lemon wedges
  • Salt and pepper (optional)

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