Serves: 4
Total Calories: 88
1. Prepare the salsa. Then, cut off the tough ends of the asparagus spears. Bring a large pan of water to a boil. Add the asparagus and cook, uncovered, until crisp-tender, about 4 to 6 minutes, depending on the size of the asparagus spears. Drain under cold running water to stop the cooking.
2. Lay the spears on a clean kitchen towel and blot excess water. Arrange the asparagus side by side on a serving platter. Drizzle with olive oil and sprinkle with salt. Turn the asparagus to coat with the oil and salt. Spoon a ribbon of fresh salsa across the center of the asparagus spears. Sprinkle the cheese over all. Serve cold.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Asparagus Salad with Fresh Salsa Mexicana recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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