Asparagus tacos with salsa verde

Try this flavorful twist on taco night.

Asparagus tacos with salsa verde

Make these tacos in the spring, when fresh asparagus is in season and easy to find at your local farmers market. The freshest asparagus are a vibrant green and have compact and firm tips.

Servings: 8


  • 1 bunch asparagus
  • 1/4 red onion, thinly sliced
  • Red wine vinegar
  • 4 medium tomatillos, husks removed, rinsed, and quartered
  • 1/2 white onion, minced
  • 1 garlic clove, peeled
  • 1/2 to 1 serrano chile, stemmed
  • 10 sprigs cilantro, leaves and stems, additional leaves for garnish
  • Salt, to taste
  • 2 tablespoons extra-virgin olive oil (optional)
  • 8 tortillas


  1. Prepare the asparagus: Bend each stalk gently near the fibrous end and allow it to snap at its natural breaking point. Reserve the fibrous parts for asparagus soup or vegetable stock. Cut the remaining stalks into 1-inch pieces.
  2. Pickle the onions: Slice the red onion thinly with the “grain” (slice along those lines on a peeled onion, which helps the onion retain its shape and texture) and submerge in red wine vinegar. Drain before using, saving the vinegar for a homemade vinaigrette.
  3. Make the salsa verde: Use a blender to puree the tomatillos, onion, garlic, cilantro, and 1/2 teaspoon coarse salt (add serrano to taste). Puree until smooth. This makes enough sauce for 20 tacos, so you will have leftovers.
  4. Cook the asparagus: You have many options here. For a slightly lower-fat, brighter-flavored asparagus, bring an inch of water to a boil in a large skillet. Add the asparagus pieces, season lightly with salt, cover, and let cook for 3 minutes for medium thickness stalks; 1 to 2 minutes for pencil-thin stalks; 4 to 5 minutes for jumbo stalks. Drain the cooking liquid and serve. For a more roasted, deeper flavor, toss the asparagus pieces with the olive oil and roast for 8 minutes in a 475-degree oven, or cook in a skillet over medium-high heat for a few minutes.
  5. Assemble the tacos: Heat your favorite tortilla and top with asparagus, a little pickled red onion, a spoonful of salsa verde, and a few cilantro leaves.

Nutrition information (per serving)

  • Serving size: 1 taco
  • Calories: 135
  • Total fat: 6 g
  • Saturated fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 397 mg
  • Total carbohydrate: 17 g
  • Dietary fiber: 2 g