Asparagus de Mayo

What Lovely Presentation!

These fajitas are a staple in our house, and since May is asparagus season, what better dish to bring to my friend Melissa's Cinco de Mayo party? We started making this from a recipe in Kitty Morse's now out-of-print 365 Ways to Cook Vegetarian, but our fajita recipe has undergone a few revisions and is spicier and tastier than the original.

Asparagus Fajitas

Filling:

1 pound asparagus
1 red bell pepper
1 green bell pepper
1 red onion
1 serrano or jalapeno pepper

Marinade

1 packet taco seasoning*
2 to 3 garlic cloves, minced
1/4 cup vegetable oil
Juice of 1/2 to 1 lime

Cut asparagus into 1-inch pieces. Slice bell peppers and onion into 1/4-inch strips. Chop up hot pepper (deseed and depith the pepper if you don't like things too hot). Place the vegetables in a large bowl.

Mix the marinade ingredients together. You may need to add more oil or lime juice if the marinade is too thick. Pour over vegetables, stir, and set aside to marinate for 30 to 60 minutes.

Cook over medium heat in a large frying pan or wok for 6 to 8 minutes. I like my asparagus to be just a little on the crunchy side - yum! Serve in warm flour tortillas.

*Note: If you want to make these vegan, be careful which brand of taco seasoning you choose, as many contain whey solids (Since I like to serve these with cheese, I'm usually not picky about it). According to PETAKiDS accidentally vegan page, Old El Paso makes a vegan taco seasoning mix.

If you're looking for asparagus facts, recipes, and cooking tips, or maybe an answer to the age-old asparagus pee question, check out the Michigan Asparagus Advisory Board (yes, there really is such an institution).