Asparagus Tacos Recipes
ASPARAGUS TACOS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Toss 1 pound asparagus (trimmed and halved crosswise) with 2 sliced poblano peppers, 2 tablespoons vegetable oil and 3/4 teaspoon each ground cumin and coriander; season with salt. Spread on a baking sheet and broil, stirring, until charred, 8 to 10 minutes. Serve in warm tortillas with cotija cheese and salsa verde.
FRIED ASPARAGUS WITH BACON
This is a different twist on asparagus, sure to please and have them coming back for more!
Provided by Kathi Richards Smith
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
- Melt butter in the same skillet.
- Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
- Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 87.7 calories, Carbohydrate 6.8 g, Cholesterol 12.6 mg, Fat 4.9 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 2.2 g, Sodium 189.7 mg, Sugar 2.5 g
ASPARAGUS CHICKEN FAJITAS
"When my children visited their aunt, she served these colorful fajitas," writes Marlene Mohr from Cincinnati, Ohio. "They were so impressed, they brought the recipe home to me. It's a great way for them to eat vegetables.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 350 calories, Fat 6g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 715mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
ASPARAGUS ENCHILADAS
I adapted this recipe, which won the 1988 grand prize at the asparagus festival cook-off in Lodi, Calif. It has become a real family favorite.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
ASPARAGUS CHEESE TACOS
Make and share this Asparagus Cheese Tacos recipe from Food.com.
Provided by Lavender Lynn
Categories Lunch/Snacks
Time 17m
Yield 2 serving(s)
Number Of Ingredients 10
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.
SHRIMP AND ASPARAGUS TACOS
This recipe was a creation I made for dinner one night that for some reason just sounded good. I couldn't find a recipe that fit the bill so this is what I came up with. Everyone loved it so I figured I'd better submit it to Food.com so I'd remember how I made them. I made 3 servings with shredded cheddar cheese blend and mine with crumbled goat cheese. The goat cheese was Delicious!! If I do say so myself.
Provided by sconehead
Categories Mexican
Time 25m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 326.9, Fat 13.9, SaturatedFat 4.3, Cholesterol 123.4, Sodium 639.3, Carbohydrate 30.3, Fiber 5.5, Sugar 5.1, Protein 22.4
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ASPARAGUS TEMPURA TACOS | RACHAEL RAY IN SEASON
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Total Time 45 mins
- Heat a skillet over medium-high. Add the garlic; cook, turning often, until the skin is dark brown in spots and the garlic is tender, 6 to 8 minutes. Let cool slightly, then peel and mince. Stir in the mayo and lemon juice. Season the aioli with salt; cover and chill.
- Using a fork, mash the avocado with the onion, chile and 1 tbsp. lime juice. Season the guacamole with salt.
- In a medium bowl, toss the cabbage with 1 tbsp. oil and the remaining 1 tsp. lime juice. Season the slaw with salt.
- Add 1 inch of oil to a large skillet. Heat over medium-high until a deep-fry thermometer registers 350 degrees . Place 1 cup cake flour in a large bowl; whisk in 1 1/4 cups cold water for the tempura batter. Place the remaining 1/4 cup flour on a plate. Working in two batches, roll the asparagus in the flour, then dip in the batter. Deep-fry until golden brown, about 5 minutes per batch. Transfer to paper towels. Season with salt; cut in half crosswise.
GRILLED BACON-WRAPPED ASPARAGUS - SOBEYS INC.
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5/5 (2)Total Time 20 minsServings 8Calories 70 per serving
- Cut each bacon slice in half crosswise. Wrap a piece of bacon around 2 to 4 asparagus spears (depending on thickness of spears), securing with a toothpick. Make 16 wraps.
- Place on grill preheated to medium-low; cook about 8 min., turning once and basting with barbecue sauce, until asparagus is tender and bacon is crispy.
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EGG, ASPARAGUS, AND MICROGREEN TACOS - ALIVE MAGAZINE
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Estimated Reading Time 1 minCalories 382 per serving
- In dry, large skillet, cook asparagus over medium heat for 3 minutes. Add 1/4 cup (60 mL) water to skillet and cook for another 3 minutes, or until thicker asparagus pieces are tender. Remove asparagus from skillet and set aside.
- Place 2 tsp (10 mL) oil in skillet and heat over medium. Once oil is shimmering, add tomatoes and pinch of salt. Heat until tomatoes start to shrivel and break down, about 5 minutes. Remove tomatoes from pan and set aside.
- Reduce heat to medium-low and add 2 tsp (10 mL) oil to skillet. Whisk eggs with salt, pepper, and cayenne. Place eggs in skillet and use spatula to gently push eggs around skillet until they have formed soft curds and are barely set.
SCRAMBLED EGG & ASPARAGUS TACOS – A COUPLE COOKS
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4.6/5 (5)Category Main DishCuisine AmericanTotal Time 30 mins
- Wash the asparagus and chop it into 1-½ inch pieces. In a dry skillet over medium-high heat, cook the asparagus, stirring occasionally. After 3 minutes, add ¼ cup water and cook for another 3 to 4 minutes. Taste a piece, and continue to cook until the thickest pieces are tender. Optional: prepare a bowl of ice cold water, and place the cooked asparagus in the ice water for 1 minute (this keeps the asparagus bright green, helpful when preparing in advance).
- Chop the chives. Mix the chives with the Greek yogurt and a scant ½ teaspoon kosher salt. Add small amounts of water (up to 4 tablespoons) until a creamy consistency is reached.
- Drain the ricotta cheese of any excess liquid. In a medium bowl, crack the eggs and whisk them together until well-beaten. Add 1/2 teaspoon kosher salt and plenty of fresh ground black pepper.
- In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter, the pour in the eggs. Keep the heat on medium low. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds; turn off the heat just before they are fully hardened. Add dabs of ricotta cheese and a few pinches of kosher salt. Mix in the cheese roughly while the heat is off, then remove the eggs to a bowl to avoid overcooking.
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- Place all the crema ingredients into a small high-speed blender jar or mini food processor. Blend on high until smooth and creamy (adding a teaspoon more water at a time if needed.)
- Add a Tablespoon of oil to a large skillet. Add the mushrooms and season with ¼ teaspoon of the salt. Sauté the mushrooms for 2-3 minutes (until starting to soften), then add asparagus pieces and another ¼ teaspoon of the salt along with the pepper and continue to cook stirring occasionally until tender (another 2-3 minutes). Once cooked, transfer the mushrooms and asparagus to a plate and set aside.
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