Like the asparagus salsa we shared last week, this recipe was inspired by a meal catered by Guerra's Gourmet of Sunnyside, Wash. If you're fortunate enough to have an overlap in asparagus and cherry seasons where you live, do give this dish a try. It's unique enough for entertaining yet quick and easy to make for a weeknight dinner.
1 pound asparagus spears, woody ends trimmed or snapped off
Freshly ground black pepper
1/2 pound cherries, halved and pitted
Corn tortillas (or flour, if you prefer)
Preheat oven to 400°F.
Arrange asparagus spears in a single layer on a roasting pan or baking sheet. Drizzle just enough olive oil to lightly and evenly coat, and toss. Season with salt and pepper. Place in oven.
After about 10 minutes, turn the asparagus spears and add the cherries to the pan.
Continue to roast until asparagus is just tender and browned, about 20 minutes.
To serve, place a few asparagus spears and cherry halves in the center of a tortilla and garnish with asparagus salsa, queso fresco, and cilanto.
• Grill instead of roast: Asparagus may be cooked straight on a hot grill and cherries should be grilled inside an aluminum foil "bowl" so they don't fall through the grate.
• Add fried tofu squares for protein and crunch.
(Images: Emily Ho)