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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