Asparagus Tacos Food

CHARRED ASPARAGUS TACOS WITH CREAMY ADOBO AND PICKLED RED ONIONS RECIPE

Steps:

• Heat ancho chilies in a medium saucepan over high heat, turning occasionally, until toasted and fragrant, about 3 minutes. Transfer to a microwave-safe measuring cup and cover with 1 cup water. Microwave on high heat until just simmering, about 3 minutes. Let steep until chilies are softened. Drain chilies, reserving liquid.
• Meanwhile, heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onions, and cook, stirring frequently until softened and lightly browned, about 8 minutes. Add garlic and oregano and cook, stirring frequently, until fragrant, about 30 seconds. Add vinegar, chipotle chili and sauce, and reserved chili liquid. Scrape up browned bits from bottom of pan. Transfer contents to jar of a blender along with soaked chilies, sour cream, and lime juice. Blend on high speed until completely smooth, about 1 minute. Season to taste with salt and pepper and set aside.
• Heat remining tablespoon oil in a large skillet over high heat until smoking. Add asparagus, season with salt and pepper, and cook without moving until well charred on bottom, about 2 minutes. Toss and repeat, allowing asparagus to char before tossing again. Repeat until all asparagus is charred and softened, 8 to 10 minutes total. Transfer to a large plate.
• Form 12 double stacks of tortillas. Spread a tablespoon of sauce over each one. Divide asparagus evenly between tortillas. Top with pickled onions, cheese, and cilantro. Serve immediately with lime wedges and extra sauce. This Recipe Appears In The Food Lab's Asparagus Week, Day 2: Grilled Asparagus Tacos with Creamy Adobo and Pickled Red Onions

SHRIMP AND ASPARAGUS TACOS

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.

ASPARAGUS CHEESE TACOS

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.