Cut off and discard tough ends of
asparagus; rinse spears well
In a deep, wide frying pan,
bring about 1 inch water to a boil over high heat; add
asparagus and cook, uncovered, until barely tender
when pierced (3 to 5 minutes)
Drain and immerse in ice
water
When cool, drain again; then arrange equally on
4 salad plates or arrange all asparagus on a serving plat-
ter.
In a bowl, mix oil, tomatillos, and tomato; evenly spoon
over asparagus
