|3 Tbsp||Pastene Sunflower Oil|
|2 Tbsp||Pastene Minced Garlic|
|2 tsp||Pastene Chipotle Peppers in Adobo Sauce|
|8 oz||shiitake mushrooms, no stems|
|1 bunch||green onion, trimmed|
|1 cup||Pastene Guacamole (see recipe)|
|1/4 cup||fresh cilantro, chopped|
|Pastene Tri-Color Tomato Wedges, chopped (for serving)|
|Pastene Grated Parmesan (for serving)|
|Siracha or hot sauce (for drizzling)|
|Lime wedges (for serving)|
|fresh black pepper to taste|
- Heat grill on medium. In a large baking dish, combine oil, garlic, chipotle peppers, and salt. Add asparagus, shiitakes, and green onions; toss to coat.
- Grill asparagus until tender and lightly charred, turning occasionally; 5 to 6 minutes. Grill shiitakes and green onions until lightly charred, turning occasionally; 4 to 5 minutes. Transfer vegetables to cutting board.
- Cut asparagus and green onions into 2″ lengths and slice shiitakes. Serve in corn tortillas with guacamole and tri-color tomatoes. Top with lime wedges, cilantro, parmesan, and hot sauce.
Pastene Guacamole Recipe: https://www.pastene.com/recipes/appetizers/pastene-guacamole/