Esparragos Con Tomatillos (Asparagus with Tomatillos)

• 1 pound asparagus
• 3 tablespoons olive oil, extra-virgin
• 4 large tomatillos cored and chopped
• 1 small tomatoes cored, chopped
• 1/4 cup cojita crumbled, or parmesan if you don't have cojita
• 1 x salt to taste
• 1 x black pepper fresh ground, to taste

1. Snap off and discard tough ends of asparagus; rinse spears.
2. Pour water to a depth of 1 inch into a wide frying pan and bring to a boil over high heat.
3. Add asparagus and cook, uncovered, until barely tender when pierced (3 to 5 minutes); drain.
4. Immerse in ice water.
5. When cool, drain again; arrange on a platter or on 4 salad plates.
6. Mix oil, tomatillos, and tomato; spoon over asparagus.
7. Sprinkle with cheese and garnish with lemon wedges.
8. If desired, season to taste with salt and pepper.
9. Cojita is a Mexican cheese similar to parmesan but with a milder flavor.
10. If you don't have or can't find the cojita cheese you can substitue some grated parmesan or romano cheese.

asparagus, olive oil, tomatoes, cojita, salt, black pepper

Taken from recipeland.com/recipe/v/esparragos-con-tomatillos-aspar-44414 (may not work)