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.