Recipe - Esparragos Con Tomatillos (Asparagus With Tom

1 pound Asparagus
3 tablespoon Oil
4 lg Tamatillos (about 1 1/2inch
diameter) husked, rinsed,
and finely minced
1 small Pearshaped tomato, cored
and finely minced
One fourth cup Cojita, crumbled or finely
shredded Parmesian cheese
Lemon wedges
Salt and pepper (optional)

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.