INGREDIENTS

6 Mission® 6" White Corn Tortillas (10600)  
2 lbs.  Asparagus  
 Olive Oil  
Shallot Vinaigrette  (see Related Recipe) 
1 cup Feta Cheese  

DIRECTIONS

1.) Bring a large pot of water to a boil. Trim one half inch off the asparagus stems and peel the lower part. Blanch asparagus in boiling water for two minutes. Remove and plunge into a bowl of ice water to cool. Place on platter.

2.) Preheat grill. Brush the asparagus with olive oil and place on grill. Cook 1-2 minutes each side, or until brown grill marks appear. Cut asparagus in half.

3.) Heat tortillas according to package instruction or on lightly oiled grill. Place asparagus on tortillas, followed by 1-2 tsp. Shallot Vinaigrette and feta cheese. Serve.

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