Braised Asparagus Tacos in Escabeche
Braised Asparagus Tacos in escabeche are my go to meal for spring! Quick and easy to pull together, and packed with flavor, you'll be enjoying these vegan tacos more often than just Tuesdays!
For the asparagus:
- 1 tablespoon oil (olive or avocado oil works great)
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 roma tomatoes, diced
- 1 bundle asparagus
- 1 cup vegetable stock (I like Imagine Foods no chicken stock)
- salt as needed
- tortillas (gluten free if necessary)
- 1 lime (for serving)
- 1 batch refried black beans (see notes)
Pour oil into a pan and heat to medium.
Add onion and sauté.
Add garlic and sauté a minute more.
Add tomatoes and stir well. Allow to heat while you prep the asparagus.
Bend back the end of one stalk of asparagus until it breaks. Cut remaining asparagus at this length and discard woody ends. Cut asparagus into thirds or quarters (they are prettier in longer lengths, but easier to eat in shorter lengths).
Add asparagus to the pan and stir.
Pour veggie stock over the vegetables. Stir and cover with a lid.
Allow to cook fora a few minutes, until veggie stock has mostly been absorbed into the asparagus, and the asparagus is fork tender.
Remove from heat. Make tacos using tortillas and homemade refried black beans (see notes for link). Squeeze fresh lime over top of tacos and enjoy!