Asparagus Corn Tacos

PREP: 25 minutes MARINATE: 30 minutes GRILL: 4 minutes MAKES 5 to 6 servings

1 pound asparagus spears

2 tablespoons olive oil

2 tablespoons lemon juice

1⁄4 teaspoon salt

1⁄4 teaspoon ground black pepper

10 to 12 6-inch corn tortillas

1 recipe Italian Black-Eyed Pea Salsa

Tomato pesto

Shredded mozzarella cheese

1 Snap off and discard woody bases from asparagus. If desired, scrape off scales. In a large skillet cook the asparagus in a small amount of boiling water for 3 minutes. Drain well.

2 Meanwhile, for marinade, in a 2-quart rectangular baking dish stir together olive oil, lemon juice, salt, and pepper. Add drained asparagus, turning to coat. Cover and marinate at room temperature for 30 minutes. Drain asparagus, discarding marinade. Place asparagus on a grill tray or in a grill basket; set aside. Warm tortillas according to package directions; set aside.

3 For a charcoal grill, place the grill tray on the rack of an uncovered grill directly over medium heat. Grill for 3 to 5 minutes or until asparagus is tender and beginning to brown, turning once halfway through grilling.

4 Add tortillas in a single layer on the grill. Grill for 1 to 2 minutes or until heated through and grill-marked. (For a gas grill, preheat grill. Reduce heat to medium. Place the grill tray on grill rack over heat. Cover and grill as above. Remove asparagus and add tortillas. Cover and grill as above.)

5 If desired, bias-slice asparagus into shorter lengths. To assemble, place tortillas, grill-mark sides down, on a flat work surface. Top each tortilla with some of the Italian Black-Eyed Pea Salsa and asparagus. Top with tomato pesto and mozzarella cheese. Fold tortillas to enclose filling.

PER SERVING: 392 cal., 16 g total fat (4 g sat. fat), 8 mg chol., 523 mg sodium, 49 g carb., 8 g fiber, 16 g pro.

Italian Black-Eyed Pea Salsa

In a small bowl combine one 11-ounce package refrigerated ready-to-eat black-eyed peas, 1⁄4 cup chopped red onion, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 teaspoon snipped fresh thyme, 1⁄4 teaspoon salt, and 1⁄8 teaspoon ground black pepper. Using a potato masher or fork, mash mixture slightly. Serve at room temperature. Store any remaining salsa, covered, in the refrigerator for up to 3 days.