Vegetales
Vegetables

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