Asparagus with Tomatillos

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Maker 4 servings

IngredientsAsparagus with Tomatillos 2

  • 1 lb. fresh asparagus
  • 3 tablespoons olive oil
  • 4 large tomatillos (about 1 ½ inch diameter), husked, rinsed, and finely diced
  • 1 small pear-shaped tomato, cored and finely diced.
  • ¼ cup crumbled cotija cheese or finely shredded Parmesan cheese.
  • Lemon wedges
  • Salt and pepper (optional)


  1. Chop off and discard the tough ends of asparagus; rinse spears.
  2. Pour water to a depth of 1 inch into a wide frying pan and bring to a boil over high heat.
  3. 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.
  4. Mix oil, tomatillos, and tomato; spoon over asparagus, Sprinkle with cheese and garnish with lemon wedges.
  5. If desires, season to taste with salt and pepper.
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Posted in Asparagus, Asparagus with Tomatillos, Vegetables Tagged with: ,

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