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