Husk, core and finely dice tomatillos

Core and finely dice Roma tomato

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

Sprinkle with cheese

Garnish with lemon wedges

Season to taste with salt and pepper

Makes 4 servings.