Esparragos Con Tomatillos (asparagus With Tom Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Asparagus,
3 tbsp: Oil,
4 large: Tamatillos, (about 1 1/2-inch diameter) husked, rinsed, and finely diced
1 small: Pear-shaped tomato, cored and finely diced
1/4 cup: Cojita, crumbled or finely shredded Parmesian cheese
Lemon wedges,
Salt and pepper, optional
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp