Esparragos Con Tomatillos (asparagus With Tomatillos)

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Title: ESPARRAGOS CON TOMATILLOS (ASPARAGUS WITH TOMATILLOS)
Categories: Vegetables, Mexican
Yield: 4 servings

1 lb Asparagus
3 tb Oil
4 lg Tamatillos (about 1 1/2-inch
- diameter) husked, rinsed,
- and finely diced
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.

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