Asparagus Tacos Recipes

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• For asparagus: Arrange asparagus on baking sheet and season with salt and black pepper. Wrap garlic cloves in foil and place on baking sheet next to asparagus. Roast for 15 minutes, until asparagus and garlic are golden brown. Remove from oven.
• For tacos: While the asparagus is roasting, in a large skillet on medium-high heat, combine beef, chili sauce, green chiles, and chili powder and bring to a simmer for 5 minutes, or until liquid is absorbed.
• For garlic-avocado cream: In a medium bowl, combine roasted garlic, sour cream and avocado. Mash with a fork until blended and smooth. Season, to taste, with salt and black pepper.
• For the salsa: Chop 1/4 of the asparagus into small pieces, making about 1 cup, reserve remaining asparagus for soup, about 4 cups. In a medium bowl, combine chopped asparagus, diced tomato, cilantro, lime juice, and cumin. Season, to taste, with salt and freshly ground black pepper.
• To serve, spoon beef into tortillas and top with shredded lettuce and cheese. Serve garlic-avocado cream and asparagus salsa on the side.

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
• Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
• Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
• Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Steps:

• In a skillet, heat oil over medium-high. Soften tortillas in the hot oil 30 seconds per side. Drain on paper towel; cool. , In a large saucepan, melt butter over medium heat. Blend in flour. Whisk in chicken broth, cook and stir until thickened. Remove from the heat. Stir in sour cream and taco sauce. Keep warm but do not boil. Divide the chicken, 2-1/2 cups Monterey Jack cheese and all but 2 tablespoons of the onions over the 12 tortillas. Arrange asparagus over filling with the tips extending beyond the tortillas. Top each with 2 tablespoons sauce. Roll up and arrange, seam side down, in a 13x9-in. baking dish. Top with reserved sauce and the Parmesan cheese. , Bake at 400° for 25 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese and return to the oven just until melted. Garnish with olives and reserved onions. Serve with additional green taco sauce.

Steps:

• Place chicken in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 4 hours, turning several times., Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook, uncovered for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender, stirring occasionally. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.

Steps:

• Cut asparagus into 1 1/2 inch pieces, saute in olive oil and garlic til tender, season with salt, pepper and 1 1/2 tsp cilantro. Aprox. 5 - 8 minutes over med heat. Add in shrimp season lightly and cook covered for another 3 - 5 minutes. In the meantime, mix together yogurt, 1/2 tsp cilantro, lime, salt and pepper and taco seasoning.
• Warm tortillas on a warm grill pan (no oil) over med. heat til lightly toasted on one side, turn over. Sprinkle cheese on tortilla, top with 4 or so shrimp asparagus and yogurt sauce. Eat warm.

Steps:

• Prepare grill.
• For each taco, spread 1/4 of the cheeses and 4 pcs of the asparagus on each tortilla, then season with salt and pepper. Fold in half and lightly brush the outside with olive oil.
• Grill for 3 minutes on each side or until the tortilla is crispy and cheese has melted.
• Add any optional ingredients.