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Mexican-Style Asparagus Salad With Wisconsin Queso Blanco

Pf641mexsasaladx101

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15
prepare
10
cook
4
serves

INGREDIENTS

1 pound fresh asparagus, tough ends discarded and cut across diagonally in pieces 1-inch long
1/3 cup finely chopped cilantro leaves
1/3 cup diced white onion
1 serrano chile, chopped, or 1/2 jalapeño, chopped, or more to taste
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 juice
1 medium tomato, seeded and chopped
1 cup queso blanco, crumbled

INSTRUCTIONS

  1. 1
    Asparagus Salad:
  2. 2
    Bring 2 1/2 cups water to boil. Add a dash of salt.
  3. 3
    Add the asparagus. Return to a boil. Test after 1 minute—the asparagus should be crisp-tender. Cook longer if necessary, being careful not to overcook. Rinse with cold water and drain. Place the asparagus in bowl, and add the cilantro, onion, and chile. Mix.
  4. 4
    Vinaigrette:
  5. 5
    Combine all of the vinaigrette ingredients and shake well in a jar with lid. Discard the garlic.
  6. 6
    Assemble:
  7. 7
    Toss the asparagus mixture with the vinaigrette, and refrigerate 2 hours or overnight.

notes

Recipe Source: Wisconsin Milk Marketing Board

recipe search tags

preparation methods
Meals/Courses
cuisines Mexican, North & South American
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