Grilled Asparagus Tacos with Chipotle Mayonnaise

Photo by Dominic Perri Photography

Photo by Dominic Perri Photography

1 pound asparagus, tough ends snapped off 

1 tablespoon canola or olive oil

¼ cup mayonnaise

½ to 1 whole chipotle in adobo, to taste (find canned chipotles in the Mexican section of most supermarkets)

12 corn tortillas

½ cup shredded cotija cheese (if you can’t find cotija, use Monterey jack for a different but delicious option)

Cilantro, for garnish

Thinly sliced scallion, for garnish

Hot sauce, if desired

Heat a grill to medium-high. Coat the asparagus in the oil. Grill asparagus until charred and tender, about 5–8 minutes, depending on the thickness of your asparagus. Remove from heat and cut into bite-sized pieces.

Mix the mayonnaise and chipotle pepper together, mashing with a fork to shred chipotle.

Grill tortillas until lightly charred and warmed.

Build your tacos: Spread a small spoonful of chipotle mayonnaise on each tortilla. Divide the asparagus among the tortillas. Top each taco with cheese, cilantro, scallions, and hot sauce, if using.

See other recipes from Last Bite: Asparagus here.