Grilled asparagus tacos with Italian black-eyed pea salsa are the fusion taco nobody expects and everybody remembers — lemony charred asparagus and a bright black-eyed pea salsa with mozzarella and tomato pesto in warm corn tortillas.
Fire up the grill, because we’re taking taco night to a whole new level! These Grilled Asparagus Tacos are the ultimate celebration of fresh, vibrant flavors. We’re talking tender-crisp, smoky asparagus spears marinated in a zesty lemon-herb blend, piled high with a uniquely delicious Italian Black-Eyed Pea Salsa, and finished with a dollop of rich tomato pesto and melty mozzarella. It’s a sophisticated yet incredibly easy meal that will have everyone asking for seconds. Say goodbye to boring tacos and hello to your new summer favorite!
Ingredients
• For the Tacos & Marinade
• 1 pound / 450 g (15.9 oz) asparagus spears
• 2 tablespoons (30 ml / 1 fl oz) olive oil
• 2 tablespoons (30 ml / 1 fl oz) lemon juice
• 1⁄4 teaspoon (20 ml / 0.7 fl oz) salt
• 1⁄4 teaspoon (20 ml / 0.7 fl oz) ground black pepper
• 10 to 12 6-inch corn tortillas
• Tomato pesto, for serving
• Shredded mozzarella cheese, for serving
• For the Italian Black-Eyed Pea Salsa
• 1 11-ounce / 310 g (10.9 oz) package refrigerated ready-to-eat black-eyed peas
• 1⁄4 cup (960 ml) chopped red onion
• 1 tablespoon (15 ml / 0.5 fl oz) olive oil
• 1 tablespoon (15 ml / 0.5 fl oz) red wine vinegar
• 1 teaspoon (5 ml / 0.2 fl oz) snipped fresh thyme
• 1⁄4 teaspoon (20 ml / 0.7 fl oz) salt
• 1⁄8 teaspoon (40 ml / 1.4 fl oz) ground black pepper
Instructions
1. Prep the Asparagus: Snap off the tough, woody bases from the asparagus spears. For a more tender bite, you can scrape off the scales with a vegetable peeler. In a large skillet, cook the asparagus in a small amount of boiling water for 3 minutes to blanch them. Drain well.
2. Marinate: While the asparagus cooks, prepare the marinade. In a shallow baking dish, whisk together the olive oil, lemon juice, salt, and pepper. Add the drained asparagus and turn gently to coat everything. Cover and let it marinate at room temperature for 30 minutes.
3. Make the Salsa: In a small bowl, combine the black-eyed peas, chopped red onion, olive oil, red wine vinegar, fresh thyme, salt, and pepper. Use a fork or a potato masher to gently mash the mixture, leaving some texture. Set aside to let the flavors meld.
4. Grill the Asparagus: Preheat your charcoal or gas grill to medium heat. Drain the asparagus, discarding the excess marinade. Place the spears on a grill tray or in a grill basket. Grill for 3 to 5 minutes, turning once, until the asparagus is tender and beginning to brown with lovely char marks.
5. Warm the Tortillas: Place the tortillas in a single layer directly on the grill rack. Grill for 1 to 2 minutes, flipping once, until they are heated through and lightly grill-marked. Keep them warm by wrapping them in a clean kitchen towel.
6. Assemble and Serve: If you like, slice the grilled asparagus into shorter, bite-sized pieces. To build your tacos, place a warm tortilla on a plate, add a generous spoonful of the Italian Black-Eyed Pea Salsa, and top with the grilled asparagus. Finish with a dollop of tomato pesto and a sprinkle of mozzarella cheese. Fold and enjoy immediately!
Nutritional Information
• Nutrition Facts
• PER SERVING: 392 cal., 16 g (0.56 oz) total fat (4 g / 0.14 oz sat. fat), 8 mg chol., 523 mg sodium, 49 g (1.73 oz) carb., 8 g (0.28 oz) fiber, 16 g (0.56 oz) pro.
Pro Tips
• Don’t skip the blanching step! It ensures the asparagus cooks through on the grill without becoming too charred on the outside before it’s tender on the inside.
• For extra flavor, add a clove of minced garlic or a pinch of red pepper flakes to the asparagus marinade.
• Make the Italian Black-Eyed Pea Salsa ahead of time. The flavors will meld together beautifully as it sits, covered, in the refrigerator for a few hours.
• No grill? No problem! Cook the marinated asparagus in a hot cast-iron skillet or grill pan on the stovetop for a similar smoky char.
• Swap the mozzarella for crumbled feta or cotija cheese for a saltier, tangier bite that complements the salsa perfectly.
FAQ
Q: Can I make these grilled asparagus tacos vegan
A: Absolutely! To make this recipe vegan, simply substitute the mozzarella cheese with your favorite dairy-free shredded cheese or omit it entirely. All other ingredients in the tacos, marinade, and salsa are naturally plant-based.
Q: How can I add more protein to these vegetarian tacos
A: These tacos already provide a good amount of plant-based protein from the black-eyed peas, at 16 grams (0.56 oz / 15.9 g) per serving. To boost it further, you could add a scoop of cooked quinoa or lentils to the salsa, or serve with a side of seasoned black beans.
Q: What can I use instead of black-eyed peas in the salsa
A: If you don’t have black-eyed peas, you can easily substitute them with other beans. Canned and rinsed black beans, pinto beans, or even chickpeas (garbanzo beans) would work wonderfully in this Italian-style salsa.
Q: How should I store leftover components for this recipe
A: For best results, store the grilled asparagus and the Italian Black-Eyed Pea Salsa in separate airtight containers in the refrigerator for up to 3 days. Assemble the tacos just before serving to prevent the tortillas from becoming soggy.
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Grilled Asparagus Tacos with Italian Black-Eyed Pea Salsa
Ingredients
Method
- Prep the Asparagus: Snap off the tough, woody bases from the asparagus spears. For a more tender bite, you can scrape off the scales with a vegetable peeler.
- In a large skillet, cook the asparagus in a small amount of boiling water for 3 minutes to blanch them.
- Drain well.
- Marinate: While the asparagus cooks, prepare the marinade.
- In a shallow baking dish, whisk together the olive oil, lemon juice, salt, and pepper.
- Add the drained asparagus and turn gently to coat everything.
- Cover and let it marinate at room temperature for 30 minutes.
- Make the Salsa: In a small bowl, combine the black-eyed peas, chopped red onion, olive oil, red wine vinegar, fresh thyme, salt, and pepper. Use a fork or a potato masher to gently mash the mixture, leaving some texture.
- Set aside to let the flavors meld.
- Grill the Asparagus: Preheat your charcoal or gas grill to medium heat.
- Drain the asparagus, discarding the excess marinade.
- Place the spears on a grill tray or in a grill basket.
- Grill for 3 to 5 minutes, turning once, until the asparagus is tender and beginning to brown with lovely char marks.
- Warm the Tortillas: Place the tortillas in a single layer directly on the grill rack.
- Grill for 1 to 2 minutes, flipping once, until they are heated through and lightly grill-marked.
- Keep them warm by wrapping them in a clean kitchen towel.
- Assemble and Serve: If you like, slice the grilled asparagus into shorter, bite-sized pieces. To build your tacos, place a warm tortilla on a plate, add a generous spoonful of the Italian Black-Eyed Pea Salsa, and top with the grilled asparagus.
- Finish with a dollop of tomato pesto and a sprinkle of mozzarella cheese.
- Fold and enjoy immediately!
- Don't skip the blanching step! It ensures the asparagus cooks through on the grill without becoming too charred on the outside before it's tender on the inside.
