Vegetarian Asparagus and Cherry Tacos

• 1 lb asparagus spear, woody ends trimmed
• olive oil
• coarse salt
• fresh ground black pepper
• 12 lb fresh cherries, halved and pitted or 14 cup dried tart cherries or 14 cup dried cranberries
• 6 corn tortillas (or flour, if you prefer)
• Cotija cheese or queso fresco
• fresh cilantro
• red onion, diced small
• Baby Spinach (arugula, butter lettuce, etc.) or mixed greens (arugula, butter lettuce, etc.)

1. Preheat oven to 400F Note: we pan grilled the asparagus for about 5-6 minutes (or if weather permits you can use an outdoor grill.
2. ).
3. Arrange asparagus spears in a single layer on a roasting pan or baking sheet.
4. Drizzle just enough olive oil to lightly and evenly coat, and toss.
5. Season with salt and pepper.
6. Place in oven.
7. After about 10 minutes, turn the asparagus spears and add the cherries to the pan.
8. Important: only add the cherries if you are using *fresh* ones not dried.
9. Continue to roast until asparagus is just tender and browned, about 15 minutes total .
10. To serve, place some mixed greens in a corn tortilla, add a few asparagus spears and cherry halves in the center and garnish with cotija, cilantro, etc.
11. Yield is estimated depending on the size of the asparagus stalks.

spear, olive oil, salt, fresh ground black pepper, fresh cherries, corn tortillas, cotija cheese, fresh cilantro, red onion, arugula

Taken from www.food.com/recipe/vegetarian-asparagus-and-cherry-tacos-515249 (may not work)