A superb Mexican-style marinated asparagus salad with crumbled queso blanco, tomato, fresh cilantro, white onion and jalapeño tossed with an oregano-lime vinaigrette.

Mexican-Style Asparagus Salad with Queso Blanco

Asparagus Salad:
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 jalapeño chile, seeded, membrane removed and chopped

 

Vinaigrette:
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

 

For Assembly:
1 medium tomato, seeded and chopped
1 cup (about 4 ounces) crumbled queso blanco

1. For the asparagus salad, 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.
2. For the vinaigrette, combine all of the vinaigrette ingredients and shake well in a jar with lid. Discard the garlic.
3. 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.

Makes 4 to 6 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.