Mexican-Style Asparagus Salad with Queso Blanco

Mexican-Style Asparagus Salad with Queso Blanco

prep time

minutes
cook time

minute
servings
4-6

Ingredients
















Cooking Instructions

For asparagus salad:


1

Bring 2 1/2 cups water to boil. Add a dash of salt. 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.


For vinaigrette:


1

Combine all of the vinaigrette ingredients and shake well in a jar with lid. Discard the garlic.


For assembly:


1

Toss the asparagus mixture with the vinaigrette, and refrigerate 2 hours or overnight. Just before serving, add the tomato and queso blanco. Stir to mix.


Ingredients
















Cooking Instructions

For asparagus salad:


1

Bring 2 1/2 cups water to boil. Add a dash of salt. 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.


For vinaigrette:


1

Combine all of the vinaigrette ingredients and shake well in a jar with lid. Discard the garlic.


For assembly:


1

Toss the asparagus mixture with the vinaigrette, and refrigerate 2 hours or overnight. Just before serving, add the tomato and queso blanco. Stir to mix.


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