1 lb Asparagus
3 tb Oil
4 lg Tamatillos (about 1 1/2-inch
– diameter) husked, rinsed, – and finely diced 1 sm Pear-shaped tomato, cored
– and finely diced 1/4 c 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.