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Mexican-Style Asparagus Salad with Queso Blanco recipe

Mexican-Style Asparagus Salad with Queso Blanco.

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

Asparagus Salad:
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

  • For the asparagus salad, bring 2 1/2 cupswater to boil. Add a dash of salt. Add the asparagus. Returnto a boil. Test after 1 minute—the asparagus should be crisp-tender.Cook longer if necessary, being careful not to overcook. Rinsewith cold water and drain. Place the asparagus in bowl, and addthe cilantro, onion, and chile. Mix.
  • For the vinaigrette, combine all of thevinaigrette ingredients and shake well in a jar with lid. Discardthe garlic.
  • To assemble, toss the asparagus mixturewith the vinaigrette, and refrigerate 2 hours or overnight. Justbefore serving, add the tomato and queso blanco. Stir to mix.

    Makes 4 to 6 servings.

    Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.


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