We literally ate these like tacos, and I am planning to make more of the grain-free “taco shells” to use in that exact way, with some taco-type fillings. Smaller versions with shorter asparagus spears would make a really fun appetizer.
This is really a technique, not a recipe, and I essentially used Lisa’s skillet technique (you can also bake these in the oven, just be sure to use a silpat or parchment paper so they don’t stick to your cookie sheet). I browned only one side of the cheese because I wanted the exterior to look lacy, but if you want them really crunchy you will want to flip them to cook both sides. Just sprinkle a layer of shredded parmesan in a hot, nonstick skillet and let it heat until bubbly and golden on the bottom. Use a spatula to lift up the round of cheese, and then drape it over a rolling pin to let it cool. This will make your “taco” shape. When they are cool, fill with steamed asparagus tossed with a little butter and lemon, and serve. Amazingly tasty.
Asparagus is hands-down my favorite vegetable, so expect it to appear more frequently in the coming few weeks. Hope you like it, too.
Thanks for reading,