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.
