Vegetarian Asparagus and Cherry Tacos
Ready In: 35 mins
Serves: 6
Yields: 6 tacos
Ingredients
- 1 lb asparagus spear, woody ends trimmed
- olive oil
- coarse salt
- fresh ground black pepper
- 1⁄2 lb fresh cherries, halved and pitted or 1⁄4 cup dried tart cherries or 1⁄4 cup dried cranberries
- 6 corn tortillas (or flour, if you prefer)
For garnish
- Cotija cheese or queso fresco
- fresh cilantro
- red onion, diced small
- Baby Spinach (arugula, butter lettuce, etc.) or mixed greens (arugula, butter lettuce, etc.)
Directions
- Preheat oven to 400°F Note: we pan grilled the asparagus for about 5-6 minutes (or if weather permits you can use an outdoor grill.).
- Arrange asparagus spears in a single layer on a roasting pan or baking sheet. Drizzle just enough olive oil to lightly and evenly coat, and toss. Season with salt and pepper. Place in oven.
- After about 10 minutes, turn the asparagus spears and add the cherries to the pan. Important: only add the cherries if you are using *fresh* ones not dried.
- Continue to roast until asparagus is just tender and browned, about 15 minutes total .
- To serve, place some mixed greens in a corn tortilla, add a few asparagus spears and cherry halves in the center and garnish with cotija, cilantro, etc.
- Yield is estimated depending on the size of the asparagus stalks.
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