Mexican-Style Asparagus Salad with Wisconsin Queso Blanco
Asparagus salad:
- Pinch of salt
- 1 pound fresh asparagus, tough ends discarded and cut across diagonally in pieces 1 inch long
- ⅓ cup finely chopped fresh cilantro
- ⅓ cup diced white onion
- 1 serrano chile, chopped, or ½ jalapeño pepper, chopped, or more to taste
- 1 garlic clove, peeled and crushed
- ¼ teaspoon salt
- ¼ cup fruity olive oil
- 1 teaspoon dried Mexican oregano
- 2 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
- 1 medium tomato, seeded and chopped
- 1 cup (about 4 ounces) crumbled queso blanco
Instructions:
It's a delicious and easy to prepare salad.
- For the asparagus salad, bring 2½ cups water to a boil. Add the salt and 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 a bowl, and add the cilantro, onion, and chile; mix well.
- For the vinaigrette, combine all of the vinaigrette ingredients and shake well in a jar with lid. Discard the garlic.
- To assemble, 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.