Esparragos Con Tomatillos (Asparagus with Tomatillos)
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
asparagus
|
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 4 | large |
tomatillos
cored and chopped |
*
|
| 1 | small |
tomatoes
cored, chopped |
|
| 59 | ml |
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.
