25 minutes
A unique take on tacos featuring roasted asparagus, a creamy sauce with a kick, and traditional taco garnishes served on warm corn tortillas.
Asparagus, Trimmed
0 lb
tablespoons
Cumin Seeds
teaspoons
0 oz
0 oz
Pickled Jalapeños, Finely minced
0 oz
Corn Tortillas, Warmed
each
bunch
Queso Fresco
0 oz
Radishes, Thinly sliced
each
Limes
each
1. Prepare and Roast Asparagus
Preheat your oven to 425°F (220°C). Snap off the tough ends of the asparagus, then lay the spears on a sheet pan lined with parchment paper. Drizzle with olive oil, sprinkle with sea salt and cumin seeds, and toss everything together to coat evenly. Spread the asparagus out in a single layer on the sheet pan. Roast in the preheated oven for about 20 minutes, until they are tender but still have a slight bite.
2. Prepare the Creamy Sauce
While the asparagus is roasting, combine sour cream, mayonnaise, finely minced pickled jalapeños, and a pinch of sea salt in a bowl. Stir until you have a smooth, creamy mixture with a bit of tang and heat.
3. Warm the Tortillas
Warm the corn tortillas either by wrapping them in foil and placing them in the oven for a few minutes or by lightly charring them over a gas flame. This step makes the tortillas more pliable and adds a subtle smoky flavor.
4. Assemble the Tacos
Once the asparagus are out of the oven and have cooled slightly, chop them into bite-sized pieces. Spread a generous spoonful of the sour cream mixture onto each tortilla. Top with the chopped roasted asparagus, fresh cilantro leaves, and a sprinkle of queso fresco. Add a few thinly shaved radish slices for crunch and a squeeze of lime for brightness.
Toss asparagus with a high-quality olive oil, salt, and a sprinkle of freshly ground black pepper. Roast them at a high temperature (around 425°F) to achieve a toasty exterior while keeping them tender inside. This caramelization adds depth to the dish.
Aim for fresh, firm asparagus with vibrant green stems and tightly closed tips. To test freshness, ensure the stalks snap cleanly when bent. Opt for medium-thick spears to achieve a balance between tenderness and robust flavor.
For this recipe, choose high-quality corn tortillas. They add authentic flavor and a pleasing texture. Lightly char them over an open flame if possible to enhance their flavor and pliability.
Incorporate a smoky component, like chipotle in adobo or smoked paprika, into the seasoning of your asparagus or accompanying sauce. This complements the grassy notes of asparagus and adds complexity.
Snap off the woody ends of the asparagus rather than cutting them. This will naturally remove the tougher, less flavorful parts. Use a vegetable peeler to gently peel the lower third of thicker stalks for more uniform tenderness.
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