roasted asparagus and veggie tacos & prada count down!

Who else is ready for the weekend?? Tomorrow is our big Greyhound adoption day!!  OMG, we are excited and nervous but really looking forward to meeting Italy (or, Prada as we'll call her).  We have had eleven foster Cavaliers come through our home so we feel like we are "somewhat" ready, but it has been years since we had a BIG dog in our home.  Hoping everyone meshes really well together. Still waiting to finalize the day and how we are meeting up as Italy is a couple of hours from us.  Fingers crossed it's a successful day!

I couldn't wait yesterday to get home from work and have a nice quiet night home with J.  I have been dying to make roasted asparagus & veggie tacos and this was just the perfect night for them!  My husband couldn't believe how great the asparagus was IN a taco!  Who knew?!?  LOL!

Roasted Asparagus and Veggie Tacos
makes about 8

1 pound Asparagus spears, ends trimmed or snapped off
2 Red Peppers, cut into long strips
Olive oil
Coarse salt
Freshly ground black pepper
1/2 pound Cherry Tomatoes, halved and pitted
1 Cup Mushrooms, sliced
Corn tortillas (or flour, if you prefer)

Toppings (optional)
Avocado
Salsa
Cilantro

Preheat oven to 400°F.
Place asparagus spears and red pepper slices in a single layer on a roasting pan or baking sheet lined with parchment paper. Lightly drizzle olive oil to evenly coat veggies, and toss. Season with salt and pepper. Place in oven and cook for 10 minutes.
After 10 minutes, turn the asparagus spears and add the cherry tomatoes and mushroom slices to the pan. Continue to roast until asparagus is just tender and browned, about 20 minutes. To serve, place a asparagus spears and roasted veggies in the center of a tortilla and garnish with asparagus salsa, avocado, and cilantro. Enjoy!

I will update this weekend as best as I can!  Have a great weekend everyone!