Esparragos Con Tomatillos (Asparagus with Tomatillos)

1. Snap off and discard tough ends of asparagus; rinse spears.
2. Pour water to a depth of 1 inch into a wide frying pan and bring to a boil over high heat.
3. Add asparagus and cook, uncovered, until barely tender when pierced (3 to 5 minutes); drain.
4. Immerse in ice water.
5. When cool, drain again; arrange on a platter or on 4 salad plates.
6. Mixi oil, tomatillos, and tomato; spoon over asparagus.
7. Sprinkle with cheese and garnish with lemon wedges.
8. If desired, season to taste with salt and pepper.
9. Makes 4 servings.