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 »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.