Shiitake and Asparagus Tacos

Ingredients

• 1 Bunch of Asparagus

• 5oz Shiitake Mushrooms, sliced

• Drizzle of Olive Oil

• 1/2 tsp Chesapeake Spice Blend (

• 1 tsp Garlic Powder

• 1 Plum Tomato, diced

• Lime, Cilantro, Avocado

• Cotija Cheese, shredded

• Tortillas

Directions

1. Wash and dry produce. Cut the bottoms off the asparagus.

2. Using a grill pan, drizzle olive oil over high heat. On a large plate, combine oil, chesapeake spice blend, garlic powder and salt. Add the asparagus and toss until well coated. Place asparagus on the grill pan and cook 5 min, until tender, turning occasionally. Transfer to cutting board and cut into 1/2” pieces.

3. Add mushrooms to the same plate and coat with the spice. Place on grill pan and cook 4-5min, until grill marks appear, turning occasionally. Meanwhile, dice tomato into a small bowl, drizzle with olive oil and season with salt, chopped cilantro and lime

4. Add mushrooms to asparagus and mix to combine. Place tortillas on grill pan over medium heat. Add a mound of cheese on top of each tortilla and let melt. Turn over one side of each tortilla and press down with a spatula so the cheese oozes out and burns onto the pan. Remove and let cool enough to handle.

5. Prepare each tortilla by spooning asparagus and mushroom mixture, seasoned tomatoes and pieces of avocado.

**Note: Cotija Cheese is very salty so be sure to account for it when seasoning