Ingredients

Cooking spray
4 bunches fresh asparagus, ends trimmed
Salt and freshly ground black pepper
1/2 cup garlic cloves, peeled
2 cups cooked shredded beef brisket
1/2 cup chili sauce
1 (4-ounce) can diced green chiles
1 teaspoon chili powder
1/2 cup sour cream
1 ripe avocado, peeled and pitted
1 cup fresh tomato, diced

2 tablespoons chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1 teaspoon ground cumin
8 flour tortillas
1 cup shredded lettuce
1 cup shredded Cheddar

Directions

Preheat oven to 400 degrees F. Coat a
large baking sheet with cooking spray.

Ingredients

For
asparagus:

Directions

Arrange asparagus on baking sheet and season with
salt and black pepper. Wrap garlic cloves in foil and place on baking sheet next to
asparagus. Roast for 15 minutes, until asparagus and garlic are golden brown. Remove from
oven.

Ingredients

For tacos:

Directions

While the
asparagus is roasting, in a large skillet on medium-high heat, combine beef, chili sauce,
green chiles, and chili powder and bring to a simmer for 5 minutes, or until liquid is
absorbed.

Ingredients

For garlic-avocado
cream:

Directions

In a medium bowl, combine roasted garlic, sour cream
and avocado. Mash with a fork until blended and smooth. Season, to taste, with salt and

black pepper.

Ingredients

For the
salsa:

Directions

Chop 1/4 of the asparagus into small pieces, making
about 1 cup, reserve remaining asparagus for soup, about 4 cups. In a medium bowl,
combine chopped asparagus, diced tomato, cilantro, lime juice, and cumin. Season, to
taste, with salt and freshly ground black pepper.

To serve, spoon beef into tortillas and top with shredded lettuce and cheese. Serve
garlic-avocado cream and asparagus salsa on the side.