Asparagus Taco with Pickled Radish Salsa


Asparagus is one of my favorite vegetables! It has a distinct, but mild flavor that’s a little grassy and a little sweet. I love the crisp texture, and try to maintain its snappiness when I prepare it. As such, I typically blanch, lightly roast, or char the vegetable, as with this asparagus taco.

I often think of asparagus as a harbinger of springtime. It’s characteristic emergence from the soil (read: straight up!) is a sight to behold. A little alien but spectacular! Each stalk is harvested, and new stalks grow up out of the ground. Any stalk unharvested begins to flower late in the season. Each little nub on the tip of the asparagus starts to grow and bloom. Asparagus has a billowy flower that looks much like dill. When it’s in season, I’ll take all the asparagus I can get. And this asparagus taco is a quick way to prepare it!

The asparagus is lightly charred in a hot pan, then served with simply seasoned white beans and a fresh radish salsa. The salsa takes advantage of green garlic that is typically in season while asparagus is available at the farmers market. But regular garlic will do during other times of the year. I love the added crunch and slight acidity of the radish salsa in this asparagus taco. If you have extra of the radish salsa, keep it in the fridge to let it pickle more! They’re perfect on top of any tacos or nachos!

Let me know if you try this recipe! Leave a rating and comment below.

Asparagus Taco with Pickled Radish Salsa

A fresh asparagus taco with lightly pickled radish salsa and simply seasoned white beans. A light lunch or dinner ready in less than 30 minutes!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


For the Radish Salsa

  • 1 bunch radishes, minced (about 10 small)
  • 1 stalk green garlic, trimmed and minced
  • Juice of 1 lime
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the Asparagus Tacos

  • 2 tablespoons olive oil, divided
  • 3/4 pound asparagus, trimmed and cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 14.5-ounce can cannellini beans, rinsed and drained
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 8 small corn tortillas, warmed (see note)
  • Chopped cilantro, for topping


Make the radish salsa

  1. In a small bowl, mix together minced radishes, green garlic, lime juice, salt and pepper until well combined.

Make the asparagus tacos

  1. Warm 1 tablespoon olive oil in a pan over medium high heat. Add asparagus, salt and pepper and stir until well coated. Let cook without stirring until slightly charred on one side, about 2 to 3 minutes. Stir, then cook another 2 to 3 minutes without stirring, until slightly charred. Remove from heat, transfer to a plate, and set aside to cool slightly.

  2. Return pan to stove top. Over medium low heat, add remaining 1 tablespoon olive oil, cannellini beans, garlic powder, and ground cumin. Stir well to coat beans with spices and heat thoroughly, about 3 to 5 minutes.

  3. To assemble the asparagus tacos, lay one tortilla flat on a plate. Spoon seasoned white beans onto tortilla. Add charred asparagus pieces and top with a spoonful of radish salsa and chopped cilantro. Repeat with remaining tortillas and serve immediately.

Recipe Notes


Warming the corn tortillas makes them more pliable. This will allow you to have a nicely folded asparagus taco rather than a broken tortilla. Having a gas stove, I prefer to warm my tortillas directly over the open flame with the burner on low. You can also warm your tortillas in a microwave, wrapped in a moist paper towel for 30 seconds. Or warm them over medium low in a dry skillet.


You can make your own beans on the stovetop or in a slow cooker instead of using canned beans. Homemade corn tortillas are also quite delicious if you have the time. Check out this recipe if you’d like to make your own.


Pickled onions and cotija cheese are also great toppings with this asparagus taco! Don’t have white beans? You could swap black beans to use in the asparagus taco. A white bean puree or mild hummus would also add a nice touch. Can’t find green garlic? Use 1 clove of finely minced garlic in the radish salsa instead.



1 Comment

  • Reply
    Ella Wilson
    March 13, 2018 at 6:11 am

    Asparagus is an awesome expansion to any home vegetable garden. Regardless of whether you blend them in with a serving of mixed greens or cook them your own particular exceptional way, this enduring plant will yield you an awesome tasting vegetable for around 10 to 15 years.

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