Asparagus With Tomatillos
|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)|
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.
Serving size: Complete recipe
Calories 668 Calories from Fat 475
% Daily Value*
Total Fat 53 g81.5%
Saturated Fat 10.6 g52.8%
Trans Fat 0 g
Cholesterol 19.8 mg6.6%
Sodium 1204.1 mg50.2%
Total Carbohydrates 37 g12.3%
Dietary Fiber 15.4 g61.7%
Sugars 19.9 g
Protein 22 g43.2%
Vitamin A 91.8% Vitamin C 144.1%
Calcium 25.5% Iron 61.1%
*Based on a 2000 Calorie diet