alive logo

Egg, Asparagus, and Microgreen Tacos

Serves 4.


    Egg, Asparagus, and Microgreen Tacos

    Not just for sandwiches, microgreens can also instantly punch up the flavour of tacos. For a horseradish-like kick, opt for mustard greens, or for a splash of cheery colour, scatter on mini-sized red daikon radish. This hand-held meal serves up a festival of great textures and comes together so quickly it’s a definite candidate for the most harried of weeknights.


    For more authentic taco flavour, seek out Mexican-style tortillas made with no more than masa (corn flour), lime, and salt.


    Egg, Asparagus, and Microgreen Tacos


    • 1 bunch asparagus, chopped into 1 in (2.5 cm) pieces
    • 4 tsp (20 mL) grapeseed oil, divided
    • 1 pint (475 mL) cherry tomatoes
    • 8 large organic eggs
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) black pepper
    • 1/4 tsp (1 mL) cayenne
    • 8 corn or whole wheat tortillas, warmed
    • 1 cup (250 mL) cooked or canned black beans
    • 1 1/2 cups (350 mL) microgreens


    Per serving:

    • calories382
    • protein21g
    • fat17g
      • saturated fat4g
      • trans fat0g
    • carbohydrates39g
      • sugars4g
      • fibre8g
    • sodium304mg



    In dry, large skillet, cook asparagus over medium heat for 3 minutes. Add 1/4 cup (60 mL) water to skillet and cook for another 3 minutes, or until thicker asparagus pieces are tender. Remove asparagus from skillet and set aside.


    Place 2 tsp (10 mL) oil in skillet and heat over medium. Once oil is shimmering, add tomatoes and pinch of salt. Heat until tomatoes start to shrivel and break down, about 5 minutes. Remove tomatoes from pan and set aside.


    Reduce heat to medium-low and add 2 tsp (10 mL) oil to skillet. Whisk eggs with salt, pepper, and cayenne. Place eggs in skillet and use spatula to gently push eggs around skillet until they have formed soft curds and are barely set.


    To serve, top tortillas with eggs, beans, asparagus, tomatoes, and microgreens.


    Like this recipe?

    This recipe is part of the Small But Mighty collection.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.