Recipes // Sandwiches and Wraps // Grilled Asparagus and Avocado Tacos

Grilled Asparagus and Avocado Tacos


By Ivy Stark


  • Refried White Beans (recipe follows)
  • Cucumber Pico de Gallo (recipe follows)
  • 12 large asparagus spears, woody ends removed
  • 1-2 tablespoons olive oil
  • Fine sea salt
  • 2 ripe avocados, preferably Hass variety
  • 12 corn tortillas, preferably handmade, warmed on the grill
  • ¼ cup crumbled queso fresco


  1. Prepare the refried white beans the cucumber pico de gallo. Light a grill or heat a grill pan until hot.
  2. Drizzle the asparagus with oil and sprinkle with salt, turning to coat evenly. Lay the asparagus on the grill and cook until small brown spots form on the spears, turning several times to cook them evenly, 5 to 6 minutes total cooking time. Remove, cut them in half, and tent to keep warm.
  3. If space allows, prepare the avocados alongside the asparagus. Using a sharp knife, cut the avocados in half lengthwise. To remove the pit, cut deeply enough into it so you can turn the knife; the pit will come loose. Peel the avocado halves, brunch with a little oil, and grill them, flesh-side down, until grill marks appear on the avocados and they are warm, 2 to 5 minutes. Remove and cut each into six slices.
  4. Spoon about 2 tablespoons of refried white beans into each tortilla. Lay an asparagus spear on the white beans, add an avocado slice, and garnish with about a teaspoon each of the cucumber pico de gallo and queso fresco. Pass extra beans and pico de gallo at the table.

Refried White Beans

  • 1 cup dried cannellini beans, rinsed and stones, dirt, and shriveled beans discarded
  • 2 serrano chiles, split
  • 1 tablespoon olive oil
  • 1 medium white onion, diced
  • ½ teaspoon dried oregano, preferably Mexican
  • Fine sea salt
  • 2 teaspoons lemon olive oil

Cucumber Pico de Gallo

  • 2 kirby cucumbers, ends trimmed, peeled, and finely diced
  • 2 roma tomatoes, cored and finely diced
  • 1 small red onion, finely diced
  • 1 jalapeno pepper, finely chopped
  • 1 serano chile, finely chopped
  • ¼ cup freshly squeezed lime juice
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon lemon olive oil
  • Fine sea salt
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