Instructions

Preheat the oven to 425°F

Place the asparagus on a baking sheet lined with parchment paper (for easier cleanup).

Add the olive oil, salt, and cumin seeds to the asparagus. Toss to combine then lay out the asparagus in a single layer.

Roast until tender and frizzled in parts, about 20 minutes.

Once cool enough to handle roughly chop the asparagus.

To make the aioli combine the sour cream, mayonnaise, and pickled jalapeños with a pinch of salt.

Warm the tortillas either in the oven wrapped in aluminum foil or carefully over a low gas flame.

Add a tablespoon or so of the aioli to each tortilla, top with about 1/4 cup chopped asparagus. Sprinkle on cilantro leaves, a squeeze of lime, shaved radishes, and Queso fresco.