Esparragos Con Tomatillos (Asparagus with Tomatillos)
olive oil, extra-virgin
cored and chopped
crumbled, or parmesan if you don't have cojita
fresh ground, 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.
Cojita is a Mexican cheese similar to parmesan but with a milder flavor. If you don't have or can't find the cojita cheese you can substitue some grated parmesan or romano cheese.