Esparragos Con Tomatillos (Asparagus with Tomatillos)
237
Ingredients
| 1 | pound |
asparagus
|
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 4 | large |
tomatillos
cored and chopped |
* |
| 1 | small |
tomatoes
cored, chopped |
|
| ¼ | cup |
cojita
crumbled, or parmesan if you don't have cojita |
* |
| 1 | x |
salt
to taste |
* |
| 1 | x |
black pepper
fresh ground, to taste |
* |
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.
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.
Nutrition Facts
Serving Size 146g (5.1 oz)Amount per Serving
Calories 11876% of calories from fat
% Daily Value *
Total Fat 10g
15%
Saturated Fat 1g
7%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 4mg
0%
Total Carbohydrate
2g
2%
Dietary Fiber 3g
11%
Sugars g
Protein
5g
Vitamin A 21%
•
Vitamin C 15%
Calcium 3%
•
Iron 14%
* based on a 2,000 calorie diet
How is this calculated?
StephanieGardner
Great recipe!! very easy to make and very healthy!! I LOVED it. I highly recommend this recipe to anyone who loves Asparagus. And if you dont like it try it this way, anyway!!
over 12 years ago