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Prep and Cook time: 15 to 20
minutes
Makes: 4 servings
The tangy tomatillos add a Latino note to this asparagus salad.
Ingredients
1 pound asparagus
3 tablespoons Olive Oil
4 large tomatillos (about 1 1/2 in. in diameter), husked, rinsed, cored, and
finely diced
1 small Roma type tomato, cored and finely diced
1/4 cup Shredded Parmesan Cheese
Lemon wedges
Salt and pepper
Instructions
1. Snap off and discard tough ends of asparagus;
rinse spears well. In a deep, wide frying pan, bring about 1 inch water to a
boil over high heat; add asparagus and cook, uncovered, until barely tender when
pierced (3 to 5 minutes). Drain and immerse in ice water. When cool, drain
again; then arrange equally on 4 salad plates (or arrange all asparagus on a
platter).
2. In a bowl, mix oil, tomatillos, and tomato; evenly spoon over asparagus.
Sprinkle with cheese. Garnish with lemon wedges. Season to taste with salt and
pepper.
Nutritional Information
Per serving: 81 cal., 71% (60 cal.) from fat; 3.1 g protein; 6.7 g fat (1.5 g sat.); 3g carbo (1 g fiber); 69 mg sodium; 3.8 mg chol.
Recipe for the Best REALTOR by www.JackieLynaugh.com
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