---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Mexican
       Yield: 4 servings
       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.