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Asparagus Salad with Fresh Salsa Mexicana |
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Serves: 4
Print this Recipe
(Ensalada de Espárragos con Salsa Fresca)
Category: Vegetable Salads
Many Mexican dishes reflect the colors of the nation's flag, as does this fresh green asparagus salad with red tomato salsa and a scattering of fresh white cheese (queso fresco) that's widely available in United States supermarkets.
Fresh Salsa Mexicana
1 pound fresh asparagus spears (thin spears preferred)
1 tablespoon olive oil
1/2 teaspoon salt, or to taste
1/2 cup crumbled queso fresco (fresh Mexican cheese)
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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.
Asparagus Salad with Fresh Salsa Mexicana is from the Cook'n in Mexico collection. Click here to get this CD or download the recipes right now!
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