The Recipes

Asparagus Tacos

While I was out in California, I had lunch with my friend Mary.  Over a margarita and tacos, we talked about the local asparagus and how good it was... and how ANYTHING is better once you put it in a tortilla.  We joked about making asparagus tacos, and how one day she was going to land on my blog and asparagus tacos were going to be the meal of the day.

I had asparagus and smoked salmon to use up, so this was a good use-up of two things.

Well, Mary... hugs!  Here they are.

Asparagus Tacos


- 9 asparagus spears, woody ends removed
- 2 T. sour cream
- 2 limes, juiced
- a few grates of chipotle chiles in adobo (if you have them frozen like I do; if not, FINELY chopped)
- 1 roma tomato, diced
- 1/6 red onion, diced
- handful of cilantro, chopped
- 3 tortillas
- 1/4 c. smoked salmon, flaked apart with a fork
- olive oil
- salt
- pepper

Mix together the sour cream, smoked salmon, chipotle chiles, and half of the lime juice.  Season with salt and pepper and set aside.

Mix the tomato, onion, cilantro, and other half of lime juice.  Season with salt and pepper and set aside.

Heat a grill pan.  Drizzle the asparagus spears liberally with olive oil and season with salt and pepper.  Once the grill pan is hot, lay the asparagus on the grill.  Cook for 4-5 minutes, turning as each side gets a char.

While the asparagus cooks, heat the tortillas over a burner or in the microwave.

Spoon some of the tomato mixture onto each taco, layering in the asparagus spears, and finishing with a spoonful of the smoked salmon mixture.