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Asparagus With Tomatillos

Mexican.Chef's picture
  Asparagus 1 Pound
  Olive oil 3 Tablespoon
  Tomatillos 4 Large, husked, rinsed, and finely diced
  Pear tomatoes 1 Small, cored and finely diced
  Crumbled cotija cheese/Finely shredded parmesan cheese 1⁄2 Cup (8 tbs)
  Lemon wedges 4
  Salt To Taste
  Pepper To Taste

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.

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