1 4 yellow corn tortillas
A Recipe for
Asparagus Tacos
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
Food Tip |
This Recipe for Asparagus Tacos is one of thousands in the Recipes-to-go Ethnic Cookbook.
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
If you enjoy this Asparagus Tacos Recipe - you should enjoy the recipe collections you can find on the websites below:
Hunger is the best sauce in the world. |
| Cervantes |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
This is a recipe for Asparagus Tacos from the recipe cookbook of Recipes-to-go (Ethnic)
All happiness depends on a leisurely breakfast. |
| John Gunther |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
Herb Tip |
16 pieces asparagus -- grilled
1/4 c Monterey jack cheese --
: shredded
1/4 c White Cheddar cheese --
: shredded
: salt
: pepper
: olive oil -- for brushing
Prepare grill.
For each taco, spread 1/4 of the cheeses and 4 pieces of the
asparagus on each tortilla, Season to taste with salt and pepper.
Fold in half. Brush the outside lightly with olive oil.
Grill for 3 minutes on each side or until tortillia is crispy and
cheese has melted.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : GRILLIN' & CHILLIN' SHOW #GR3608
Date: Tue, 1 Oct 1996 23:57:41
~0400 (E
Serves: 1
Asparagus Tacos Recipe brought to you by Recipes To-Go