A superb Mexican-style marinated asparagussalad with crumbled queso blanco, tomato, fresh cilantro, whiteonion and jalapeño tossed with an oregano-lime vinaigrette.
Recipe: Mexican-Style AsparagusSalad with Queso Blanco
1 pound fresh asparagus, tough ends discarded and cut acrossdiagonally in pieces 1-inch long
1/3 cup finely chopped cilantro leaves
1/3 cup diced white onion
1 jalapeño chile, seeded, membrane removed and choppedVinaigrette:
1 clove garlic, peeled and crushed
1/4 teaspoon salt
1/4 cup fruity olive oil
1 teaspoon Mexican oregano leaves
2 tablespoon rice vinegar
1 tablespoon fresh lime juiceFor Assembly:
1 medium tomato, seeded and chopped
1 cup (about 4 ounces) crumbled queso blanco
Makes 4 to 6 servings.
Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.
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