Chipotle Asparagus Tacos

Sometimes we overdo it with the whole asparagus and egg combo so I needed something a little more exciting. Here are some veggie tacos that are fresh, fast and full of a whole lot of yum! In all honesty, I think I'm just looking for more excuses to use my chipotle mayonnaise, I just enjoy it so much! I personally think using corn tortillas adds to the overall flavor of the dish but flour tortillas can be substituted if desired.

If you are in the habit of putting asparagus directly on the grill without peeling them first, you can continue to do so but I really urge you to give it a try and peel them first. Peeling them removes the slight bitterness that is found in the skins and by doing so, you experience asparagus that is tender, juicy and surprisingly sweet. Pure deliciousness!

1 Bunch, 400g, Asparagus

2 Paprika

1 Box (285g) White Beans, low sodium

1 Box (300g) Corn, low sodium

1 serving of Avocado Spread

6-8 Small (approx 6in/15cm) Corn Tortillas

Begin by making the chipotle mayonnaise and avocado spread and set aside.

Chipotle Mayonnaise

2 Cloves Garlic, minced

1 Tbsp Lime Juice

2 Chipotles in Adobo Sauce

2 tsp Dijon Mustard

1/8 tsp salt

¼ cup Mayonnaise

In a small blender or large cup with an immersion blender, place the garlic and lime juice and let sit for a few minutes.

Add the remaining ingredients and blend until smooth and set aside.

Avocado Spread

1 Clove Garlic, minced

Juice from ½ of a lime

¼ cup (15 grams) Cilantro Leaves

¼ tsp Salt

2 Avocados, skins, and pit removed, of course ;)

Follow the same instructions as the Chipotle Mayonnaise but pulse the blender if you prefer to have a slightly chunky guacamole.

Cover with plastic wrap so that the plastic wrap in laying directly on the guacamole. Smooth it out to remove any air bubbles and place in the refrigerator until you are ready.

*If you plan on making this several hours in advance, follow the previous instructions but save the avocado pit and place it in the center of the guacamole, cover as previously directed and store in the refrigerator.

Grilled vegetables

Remove the stems and seeds from the paprika, slice in half lengthwise then slice widthwise into small strips (approximately 1 cm thick). Set aside.
Cut the ends of the asparagus just at the point where they begin to discolor; appearing white and woody. With a peeler, remove the skins off of each stem, beginning just under their leafy tops, downwards. See visual reference here.
On a bbq grill using a vegetable basket or a preheated (medium-high) cast iron grill pan, grill the paprika without moving for 4 minutes. Give the pan a good shake and cook for about 3-4 more minutes or until they just begin to soften but still retain crispness.
At this point, you could throw your beans into the grill pan with a little oil and cook for about a minute to warm them up or you can place them into the microwave for about a minute (or longer if needed) stirring halfway through so they are heating evenly and to prevent any blown out beans. The same can be done with the corn.

Assemble like you would with any taco; tortilla + avocado spread + asparagus + paprika + beans + corn and chipotle mayo to top it off.