In the first draft of "I Don't Celebrate Anything," I originally had Annie's favorite food as chicken tacos. However, as I started the process of revising the story, I began to think about the kind of tacos a porcupine like Annie would eat. Considering they are vegetarians; chicken tacos didn't make sense. This lead to a brainstorming session with my cousin, Rhonda, as we explored various vegetable-based tacos options. Eventually, we landed on Asparagus Tacos.
At the time, I didn't check to see if Asparagus Tacos was a thing, but I was convinced it would be the perfect choice for Annie. After the book's release, my cousin and I decided to bring our creation to life by making Asparagus Tacos. They were a yummy success! Since then, I have stumbled upon several other Asparagus Taco recipes. Here's the look at the original recipe:
1 bunch of asparagus
1 bell pepper (I like the colored ones better and they add more color)
1 onion (I like using red onions for the taste)
1 t cumin
1 t oregano
1 t garlic powder
1 T olive oil
Queso cheese (I usually buy pre-shredded 8 oz. bag)
6 – 8 corn tortillas
1.Preheat oven to 425.
2.Wash and trim asparagus
3.Deseed pepper and slice in ½ inch slices.
4.Slide onion in ½ inch slides.
5.Toss the asparagus, pepper and onion with olive oil, cumin, oregano and garlic powder.
6.Lay vegetables out on a baking sheet. Sprinkle with salt to and roast in oven for 20 minutes.
7.While vegetables are roasting, heat ¼ inch of vegetable oil in a skillet. (I usually put a wooden spoon into my oil and if the oils starts sizzling than it is hot enough).
8.Put 1 tortilla in and fry for 12 to 15 seconds. Flip and using tongs fold in half. Fry 10 to 12 seconds on each side.
9.Transfer to paper-lined plate and sprinkle with salt.
10.Repeat with the remaining tortillas.
11.Fill tortilla shells with the roasted vegetables, cheese, and sour cream.