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Asparagus is a vegetable that often gets overlooked in the world of Mexican cuisine, but when incorporated into traditional dishes, it brings a fresh, vibrant, and slightly earthy flavor that perfectly complements the bold spices and rich ingredients of this culinary style.
Whether you’re looking for light, healthy options or hearty, indulgent meals, asparagus can be used in a variety of Mexican recipes, from tacos and fajitas to salads and soups.
In this article, we’ve curated 30+ mouthwatering Mexican asparagus recipes that will help you explore new ways to enjoy this versatile vegetable.
From sizzling quesadillas to vibrant salads and satisfying stews, there’s a recipe for every occasion.
Whether you’re a fan of vegetarian meals or simply want to add a healthy twist to your Mexican favorites, these recipes will inspire your next meal.
30+ Savory and Easy Mexican Asparagus Recipes to Try Today
Mexican cuisine is all about layering flavors and embracing fresh, bold ingredients.
Asparagus, with its delicate crunch and subtle flavor, can add a refreshing contrast to many traditional Mexican dishes.
By experimenting with these 30+ recipes, you can bring new flavors and textures to your meals while also enjoying the numerous health benefits of this nutrient-rich vegetable.
We hope these recipes inspire you to get creative in the kitchen and give asparagus the starring role it deserves.
Whether you’re making a light salad, a hearty stew, or a satisfying taco, you’ll discover that asparagus is more than just a side dish—it can be the star of the show in your next Mexican-inspired meal!
Grilled Mexican-Style Asparagus with Chipotle Lime Butter
This Grilled Mexican-Style Asparagus with Chipotle Lime Butter is a vibrant and smoky side dish that perfectly complements grilled meats or can be served as a standalone appetizer. The charred asparagus spears, brushed with a rich chipotle lime butter, offer a harmonious blend of zesty, spicy, and smoky flavors reminiscent of Mexican street food.
Ingredients
- 1 pound (about 450g) asparagus, trimmed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
For the Chipotle Lime Butter:
- 3 tablespoons unsalted butter, softened
- 1 chipotle pepper in adobo sauce, finely minced
- Zest of 1 lime
- Juice of 1 lime
- 1 tablespoon chopped fresh cilantro
Instructions
- Preheat a grill or grill pan to medium-high heat.
- Toss asparagus with olive oil, garlic powder, smoked paprika, salt, and pepper. Ensure each spear is evenly coated.
- Grill the asparagus for 4–6 minutes, turning occasionally, until tender and slightly charred.
- In a small bowl, mix the softened butter with chipotle pepper, lime zest, juice, and cilantro.
- Once the asparagus is grilled, immediately brush with the chipotle lime butter. Serve warm, garnished with additional cilantro if desired.
This dish is a celebration of simple ingredients elevated by bold Mexican flavors. The smoky chipotle butter perfectly complements the fresh, earthy asparagus. It’s a must-try for your next barbecue or gathering, offering a crowd-pleasing balance of spice and zest.
Mexican Roasted Asparagus with Cotija and Tajín
Mexican Roasted Asparagus with Cotija and Tajín is a quick and flavorful side dish inspired by the beloved elote (Mexican street corn). The asparagus is roasted to perfection, then topped with crumbly Cotija cheese, tangy Tajín seasoning, and a drizzle of creamy lime dressing for a rich yet refreshing dish.
Ingredients
- 1 pound (about 450g) asparagus, trimmed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper, to taste
For the Toppings:
- 1/4 cup Cotija cheese, crumbled
- 1 teaspoon Tajín seasoning
- 2 tablespoons sour cream
- Juice of 1 lime
- 1 tablespoon chopped fresh cilantro
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss asparagus with olive oil, chili powder, salt, and pepper. Arrange in a single layer on the prepared baking sheet.
- Roast for 10–12 minutes, or until the asparagus is tender and slightly crispy on the edges.
- While the asparagus roasts, mix sour cream and lime juice to create a creamy dressing.
- Remove the asparagus from the oven and drizzle with the dressing. Sprinkle with Cotija cheese, Tajín, and fresh cilantro.
- Serve immediately for the best flavor and texture.
This recipe brings together the smoky, tangy, and creamy elements of classic Mexican street food in a healthy and modern way. The roasted asparagus, paired with Tajín and Cotija, offers an irresistible fusion of flavors that will leave your guests asking for seconds.
Creamy Mexican Asparagus Soup with Poblano and Corn
This Creamy Mexican Asparagus Soup with Poblano and Corn is a comforting yet vibrant dish. Blending fresh asparagus with roasted poblano peppers and sweet corn, the soup delivers a velvety texture complemented by bold Mexican spices. Perfect for cozy evenings, it’s a delicious way to enjoy asparagus in a warm, satisfying bowl.
Ingredients
- 1 pound (about 450g) asparagus, trimmed and chopped
- 1 poblano pepper, roasted, peeled, and chopped
- 1 cup fresh or frozen corn kernels
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1/2 cup heavy cream or coconut milk
- Salt and pepper, to taste
For Garnish:
- Crumbled Cotija cheese
- Chopped fresh cilantro
- Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened, about 3–4 minutes.
- Stir in chopped asparagus, roasted poblano pepper, and corn. Cook for another 2–3 minutes.
- Add ground cumin and stir to coat the vegetables. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, until the asparagus is tender.
- Using an immersion blender, blend the soup until smooth. Stir in heavy cream and adjust seasoning with salt and pepper.
- Serve warm, garnished with Cotija cheese, cilantro, and a squeeze of lime.
This soup is a delightful way to explore the versatility of asparagus while embracing the bold flavors of Mexican cuisine. Its creamy texture and combination of roasted peppers and sweet corn make it a perfect appetizer or light main course, ideal for any occasion.
Mexican Asparagus and Potato Tacos
These Mexican Asparagus and Potato Tacos bring a satisfying twist to traditional tacos with the addition of crisp-tender asparagus, golden potatoes, and vibrant Mexican seasonings. The hearty filling is complemented by fresh toppings like avocado, cilantro, and a zesty lime crema, creating a delicious vegetarian taco that’s perfect for any meal.
Ingredients
- 1 pound (about 450g) asparagus, trimmed and cut into 1-inch pieces
- 2 medium potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 8 small corn tortillas
For the Lime Crema:
- 1/2 cup sour cream
- Juice of 1 lime
- 1 tablespoon chopped cilantro
- Salt, to taste
For Garnish:
- 1 avocado, sliced
- Fresh cilantro leaves
- Crumbled Cotija cheese
- Lime wedges
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced potatoes and asparagus pieces with olive oil, cumin, chili powder, salt, and pepper. Spread them evenly on a baking sheet.
- Roast for 20–25 minutes, flipping halfway through, until the potatoes are golden and crispy, and the asparagus is tender.
- While the vegetables roast, mix the sour cream, lime juice, and chopped cilantro in a bowl. Add salt to taste to create the lime crema.
- Warm the tortillas in a dry skillet or on a grill for 30 seconds per side.
- Assemble the tacos by filling each tortilla with the roasted potato and asparagus mixture. Top with avocado slices, cilantro, Cotija cheese, and a drizzle of lime crema.
- Serve immediately with lime wedges for extra zest.
These tacos offer a wonderful combination of earthy potatoes and fresh asparagus, making them a unique and satisfying alternative to traditional taco fillings. The lime crema adds the perfect balance of tang, making every bite refreshing and flavorful. They’re an excellent vegetarian option that even meat lovers will enjoy!
Mexican Asparagus and Shrimp Salad with Avocado and Cilantro Vinaigrette
This Mexican Asparagus and Shrimp Salad is a light and fresh dish packed with bold flavors. Tender shrimp, crisp asparagus, and creamy avocado are tossed together with a zesty cilantro vinaigrette, creating a vibrant salad that’s perfect as a main or side dish. This recipe balances savory, tangy, and creamy elements, offering a perfect taste of Mexico in every bite.
Ingredients
- 1 pound (about 450g) asparagus, trimmed and blanched
- 1 pound (about 450g) medium shrimp, peeled and deveined
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Cilantro Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
Instructions
- Blanch the asparagus by boiling it in salted water for 2-3 minutes until tender but still vibrant green. Drain and set aside to cool.
- Heat olive oil in a skillet over medium heat. Season shrimp with salt and pepper and cook for 2-3 minutes per side until pink and opaque. Set aside to cool.
- In a small bowl, whisk together the ingredients for the cilantro vinaigrette: olive oil, lime juice, honey, Dijon mustard, garlic, cilantro, salt, and pepper.
- In a large bowl, toss together the blanched asparagus, cooked shrimp, avocado, red onion, and cilantro. Drizzle with the cilantro vinaigrette and toss gently to combine.
- Serve immediately, garnished with additional cilantro if desired.
This salad is a refreshing and wholesome option, perfect for a light lunch or dinner. The creamy avocado and the tangy cilantro vinaigrette complement the delicate shrimp and asparagus, making it a dish that’s both satisfying and bursting with flavor. It’s a wonderful way to enjoy fresh ingredients in a deliciously vibrant Mexican-inspired salad.
Mexican Asparagus and Black Bean Enchiladas
Mexican Asparagus and Black Bean Enchiladas are a delightful vegetarian twist on the classic enchilada. The combination of tender asparagus, hearty black beans, and a rich enchilada sauce wrapped in corn tortillas creates a satisfying, flavorful dish that will impress both vegetarians and meat-eaters alike. Topped with melted cheese and fresh cilantro, it’s the perfect comfort food for any occasion.
Ingredients
- 1 pound (about 450g) asparagus, trimmed and chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 small onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups red enchilada sauce
- 8 corn tortillas
- 1 1/2 cups shredded cheese (cheddar or Mexican blend)
- 2 tablespoons olive oil
- Salt and pepper, to taste
For Garnish:
- Fresh cilantro
- Sour cream
- Sliced jalapeños (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Sauté the onion for 3–4 minutes, until softened. Add the chopped asparagus and cook for another 4–5 minutes until tender.
- Stir in the black beans, cumin, chili powder, salt, and pepper. Cook for an additional 2 minutes to heat through.
- Pour 1/2 cup of the enchilada sauce into the bottom of a baking dish.
- To assemble the enchiladas, briefly warm the corn tortillas in a dry skillet until soft. Place 1-2 tablespoons of the asparagus and bean mixture in the center of each tortilla and roll them up tightly. Place each rolled tortilla seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the tortillas, then sprinkle with shredded cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro, a dollop of sour cream, and sliced jalapeños, if desired.
These enchiladas are a perfect blend of flavors, with the asparagus providing a fresh contrast to the richness of the black beans and cheese. The homemade enchilada sauce brings everything together in a savory, comforting dish. Whether you’re looking for a hearty vegetarian meal or simply want to enjoy a fresh take on a classic Mexican favorite, these enchiladas are sure to satisfy.
Mexican Asparagus and Chorizo Skillet
This Mexican Asparagus and Chorizo Skillet is a one-pan dish that delivers bold, savory flavors with a touch of spice. The combination of crispy chorizo, tender asparagus, and a splash of lime creates a simple yet satisfying meal. Perfect for breakfast, lunch, or dinner, it’s a versatile dish that can be paired with eggs or served as a hearty side.
Ingredients
- 1 pound (about 450g) asparagus, trimmed and cut into 2-inch pieces
- 8 oz (225g) chorizo, casing removed and crumbled
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili flakes (optional for extra heat)
- Salt and pepper, to taste
- 2 tablespoons fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Heat a large skillet over medium heat and add the crumbled chorizo. Cook, breaking it apart with a spoon, for 5–7 minutes until browned and crispy. Remove from the skillet and set aside.
- In the same skillet, add the olive oil and sauté the onion for 3 minutes until soft. Add the garlic, smoked paprika, and chili flakes (if using), and cook for an additional minute until fragrant.
- Add the asparagus pieces to the skillet and cook for 5–7 minutes, stirring occasionally, until tender but still vibrant green.
- Return the cooked chorizo to the skillet and stir everything together. Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve with lime wedges on the side.
This skillet is a great way to incorporate asparagus into a rich, savory meal with the spiciness of chorizo. The crispy chorizo and tender asparagus complement each other beautifully, while the lime adds a refreshing touch. It’s a quick, flavorful dish that can be enjoyed any time of day.
Mexican Asparagus and Poblano Frittata
This Mexican Asparagus and Poblano Frittata is a flavorful and healthy option for breakfast or brunch. Roasted poblanos, asparagus, and a blend of cheeses come together in a light, fluffy egg base to create a dish that’s rich in flavor but not heavy. The addition of cilantro and lime adds a refreshing, zesty note that makes this frittata stand out.
Ingredients
- 1 pound (about 450g) asparagus, trimmed and cut into 2-inch pieces
- 2 poblano peppers, roasted, peeled, and sliced
- 8 large eggs
- 1/2 cup shredded Oaxaca cheese (or Monterey Jack)
- 1/4 cup crumbled Cotija cheese
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Preheat the oven to 375°F (190°C).
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the asparagus and sauté for 3–4 minutes until slightly tender but still vibrant green. Remove from the skillet and set aside.
- In the same skillet, add the remaining olive oil and sauté the roasted poblano slices for 2–3 minutes until softened.
- In a bowl, whisk together the eggs, salt, pepper, and cilantro.
- Add the sautéed asparagus and poblano to the egg mixture, then pour the eggs into the skillet. Sprinkle both cheeses over the top.
- Cook over low heat for 5–7 minutes, occasionally lifting the edges to let the uncooked eggs flow underneath.
- Transfer the skillet to the oven and bake for 8–10 minutes, or until the frittata is set and lightly golden on top.
- Serve warm with a squeeze of lime juice.
This frittata is a deliciously light yet satisfying dish that showcases the flavors of Mexico. The roasted poblanos and asparagus add a smoky freshness, while the combination of Oaxaca and Cotija cheeses brings richness and depth. Perfect for a weekend brunch, this frittata is both nutritious and full of bold flavors.
Mexican Asparagus and Quinoa Stuffed Peppers
These Mexican Asparagus and Quinoa Stuffed Peppers are a healthy and flavorful dish that combines nutrient-dense quinoa with the fresh crunch of asparagus. The bell peppers are filled with a hearty vegetable mixture, topped with a sprinkle of cheese, and baked to perfection. This recipe is a great option for a vegetarian main dish or as a side to your favorite Mexican meal.
Ingredients
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup cooked quinoa
- 1 pound (about 450g) asparagus, trimmed and chopped
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt and pepper, to taste
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon olive oil
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add the chopped asparagus and sauté for 3–4 minutes until tender.
- Add the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and heat through for 2–3 minutes.
- Stuff the bell peppers with the quinoa and asparagus mixture, pressing it down slightly to pack it in.
- Place the stuffed peppers in a baking dish and top each with shredded cheese.
- Bake for 25–30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve with lime wedges.
These stuffed peppers offer a vibrant and filling meal with the health benefits of quinoa and fresh vegetables. The crispy asparagus and flavorful quinoa stuffing make this dish both satisfying and nutritious. It’s a great option for a meatless Monday or a lighter take on classic Mexican comfort food.
Mexican Asparagus and Sweet Potato Tostadas
These Mexican Asparagus and Sweet Potato Tostadas are a delicious and vibrant twist on the classic tostada. Roasted sweet potatoes, sautéed asparagus, and fresh toppings like avocado, cilantro, and a tangy lime crema create a perfect balance of textures and flavors. This dish is light yet filling, making it an ideal meal for lunch or dinner.
Ingredients
- 1 pound (about 450g) asparagus, trimmed and cut into 2-inch pieces
- 2 medium sweet potatoes, peeled and diced
- 4 tostada shells
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
For the Lime Crema:
- 1/2 cup sour cream
- Juice of 1 lime
- 1 tablespoon chopped fresh cilantro
- Salt, to taste
For Toppings:
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Crumbled Cotija cheese
- Lime wedges, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet in a single layer.
- Roast the sweet potatoes for 20–25 minutes, flipping halfway through, until they are tender and slightly caramelized.
- While the sweet potatoes roast, heat olive oil in a large skillet over medium heat. Add the asparagus pieces and sauté for 4–5 minutes, until they are tender but still crisp. Season with salt and pepper.
- In a small bowl, mix together the sour cream, lime juice, cilantro, and salt to create the lime crema.
- To assemble the tostadas, spread a thin layer of lime crema on each tostada shell. Top with the roasted sweet potatoes and sautéed asparagus.
- Garnish with avocado slices, fresh cilantro, and Cotija cheese. Serve with lime wedges on the side.
These tostadas are a fresh and creative way to enjoy the flavors of Mexico. The roasted sweet potatoes add a natural sweetness that pairs perfectly with the crisp asparagus and creamy avocado. The lime crema ties everything together, making each bite flavorful and satisfying. This dish is perfect for those seeking a lighter, yet delicious, Mexican-inspired meal.
Mexican Asparagus and Zucchini Fajitas
These Mexican Asparagus and Zucchini Fajitas are a quick and healthy vegetarian option for taco night. Sautéed asparagus, zucchini, and bell peppers are tossed in a smoky, flavorful fajita seasoning and served with warm tortillas. This vibrant dish is bursting with fresh vegetables and is perfect for those craving a light yet flavorful Mexican-inspired meal.
Ingredients
- 1 pound (about 450g) asparagus, trimmed and cut into 2-inch pieces
- 2 medium zucchinis, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 8 small flour tortillas
For the Toppings:
- Sliced avocado
- Fresh cilantro, chopped
- Lime wedges
- Sour cream or guacamole (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sliced onion and bell peppers and sauté for 3–4 minutes until softened.
- Add the sliced zucchini and asparagus to the skillet. Sprinkle with cumin, chili powder, smoked paprika, salt, and pepper. Sauté for an additional 5–7 minutes until the vegetables are tender and slightly caramelized.
- Warm the tortillas in a dry skillet or microwave for 20-30 seconds.
- To assemble the fajitas, place the sautéed vegetables in the center of each tortilla. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice. Serve with sour cream or guacamole on the side, if desired.
These fajitas are a light and flavorful way to enjoy the vibrant tastes of Mexico without sacrificing texture or taste. The fresh vegetables offer a satisfying crunch, while the fajita seasoning brings just the right amount of spice. Perfect for a weeknight meal or a light weekend dinner, these fajitas will quickly become a family favorite.
Mexican Asparagus and Chickpea Stew
This hearty Mexican Asparagus and Chickpea Stew is a perfect comfort food with a healthy twist. The combination of tender asparagus, protein-packed chickpeas, and savory spices creates a rich, flavorful stew that is perfect for a cozy meal. Served with a side of warm tortillas or crusty bread, this dish is both satisfying and nutritious.
Ingredients
- 1 pound (about 450g) asparagus, trimmed and chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium tomato, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3–4 minutes, until softened and fragrant.
- Stir in the cumin, smoked paprika, and oregano, cooking for another minute.
- Add the diced tomato and cook for 2 minutes, allowing the tomato to soften.
- Pour in the vegetable broth and bring the mixture to a boil.
- Once boiling, reduce the heat to low and add the chopped asparagus and chickpeas. Simmer for 15–20 minutes, until the asparagus is tender and the flavors have melded together.
- Season with salt and pepper to taste.
- Serve the stew hot, garnished with fresh cilantro.
This stew is a warming, flavorful dish that makes the most of asparagus and chickpeas. The smoky paprika and cumin bring depth to the broth, while the asparagus adds a refreshing crunch. It’s a filling yet light option for a weeknight dinner or a cozy weekend meal, offering a satisfying balance of flavors and textures.
Mexican Asparagus and Cauliflower Rice Burrito Bowls
These Mexican Asparagus and Cauliflower Rice Burrito Bowls are a fresh, low-carb alternative to the classic burrito bowl. Roasted asparagus and cauliflower rice are combined with black beans, corn, and a zesty lime dressing, making for a flavorful and nutritious dish. It’s a perfect meal for anyone looking for a light yet satisfying option without compromising on flavor.
Ingredients
- 1 pound (about 450g) asparagus, trimmed and cut into 1-inch pieces
- 1 small head of cauliflower, grated or pulsed into rice-sized pieces
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- 1/4 cup Greek yogurt or sour cream (optional for creaminess)
For Garnish:
- Sliced avocado
- Lime wedges
- Salsa
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the asparagus with olive oil, cumin, chili powder, salt, and pepper. Spread it out on a baking sheet and roast for 10–15 minutes, until tender and slightly charred.
- While the asparagus roasts, prepare the cauliflower rice by heating a large pan over medium heat. Add the cauliflower rice and sauté for 5–7 minutes until tender and slightly golden. Season with salt and pepper.
- In a small bowl, combine the black beans and corn.
- Once the asparagus is done roasting, assemble the bowls by layering the cauliflower rice, black bean and corn mixture, and roasted asparagus.
- Drizzle with lime juice and top with fresh cilantro, avocado slices, and a dollop of Greek yogurt or sour cream if desired. Serve with lime wedges and salsa on the side.
These burrito bowls offer a fresh, light take on the traditional Mexican burrito. The roasted asparagus provides a great contrast to the fluffy cauliflower rice, while the black beans and corn bring heartiness to the dish. The zesty lime dressing and creamy avocado add a perfect balance of flavors, making this a filling and nutritious meal.
Mexican Asparagus and Mushroom Quesadillas
These Mexican Asparagus and Mushroom Quesadillas are a deliciously cheesy and savory option for a quick meal. The earthy mushrooms and crisp asparagus are sautéed together with onions and garlic, then stuffed into warm tortillas with melted cheese. This simple yet satisfying dish is great for lunch, dinner, or even as a snack.
Ingredients
- 1 pound (about 450g) asparagus, trimmed and cut into 1-inch pieces
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 2 cups shredded cheese (Mexican blend, cheddar, or Oaxaca)
- 4 flour tortillas
- Sour cream or salsa, for serving
Instructions
- Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 3–4 minutes until softened.
- Add the sliced mushrooms and asparagus to the skillet and cook for 5–7 minutes, until the vegetables are tender. Season with cumin, salt, and pepper.
- Remove the vegetable mixture from the skillet and set aside.
- Place one tortilla in the skillet over medium heat. Sprinkle with 1/2 cup of shredded cheese, then spoon the vegetable mixture on top and add another layer of cheese. Top with a second tortilla.
- Cook for 2–3 minutes per side until golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.
- Serve the quesadillas with sour cream or salsa on the side.
These quesadillas offer a great balance of textures, with the tender asparagus and mushrooms pairing wonderfully with the melted cheese. The cumin adds a warm, earthy note that complements the veggies perfectly. These quesadillas are easy to make and will quickly become a go-to meal for those craving something cheesy and satisfying with a Mexican twist.
Mexican Asparagus and Roasted Tomato Salad
This Mexican Asparagus and Roasted Tomato Salad is a colorful, refreshing dish that’s bursting with flavor. The roasted tomatoes bring a rich sweetness, while the crisp asparagus adds a fresh crunch. The zesty cilantro dressing ties everything together, making this a light yet flavorful salad perfect for summer or any time of year.
Ingredients
- 1 pound (about 450g) asparagus, trimmed and cut into 2-inch pieces
- 1 pint cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon honey
- 2 tablespoons olive oil (for dressing)
- 1 tablespoon red wine vinegar
For Garnish:
- Crumbled Cotija cheese (optional)
- Fresh cilantro leaves
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the halved cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15–20 minutes, until they are soft and slightly caramelized.
- While the tomatoes roast, heat a skillet over medium heat and sauté the asparagus with a little olive oil for 3–4 minutes until tender but still crisp. Season with salt and pepper.
- In a small bowl, whisk together the cilantro, lime juice, honey, olive oil, and red wine vinegar to make the dressing.
- Once the tomatoes are roasted, combine them with the sautéed asparagus in a large bowl. Drizzle with the cilantro dressing and toss gently.
- Garnish with crumbled Cotija cheese and fresh cilantro leaves before serving.
This salad is a beautiful combination of flavors, with the sweet roasted tomatoes complementing the fresh asparagus and zesty cilantro dressing. The Cotija cheese adds a creamy, salty touch that rounds out the dish. It’s a vibrant and refreshing salad that’s perfect as a side or light main course, offering a burst of Mexican flavors in every bite.
Note: More recipes are coming soon!