- 1 pound asparagus spears, woody ends trimmed or snapped off
- Olive oil
- Coarse salt
- Freshly ground black pepper
- 1/2 pound cherries, halved and pitted
- Corn tortillas (or flour, if you prefer)
- Asparagus salsa
- Queso fresco
Preheat oven to 400°F. Arrange asparagus spears in a single layer on a roasting pan or baking sheet. Drizzle just enough olive oil to lightly and evenly coat, and toss. Season with salt and pepper. Place in oven.
After about 10 minutes, turn the asparagus spears and add the cherries to the pan. Continue to roast until asparagus is just tender and browned, about 20 minutes. To serve, place a few asparagus spears and cherry halves in the center of a tortilla and garnish with asparagus salsa, queso fresco, and cilanto.
Source: The Kitchn