Asparagus Huevos Rancheros
1 tsp corn oil
4 corn tortillas
1 cup cilantro and lime refried beans, warm
10 spears of asparagus (trimmed and blanched)
1/2 cup Tascosa Hot Sauce
4 eggs (fried sunny side up)
1 avocado (sliced)
1/4 cup queso fresco (or feta, crumbled, optional)
1 handful of cilantro (chopped)
Heat the oil in a pan and lightly toast the tortillas.
Divide the tortillas between two plates and top with the beans, followed by the asparagus, salsa, eggs, queso fresco, avocado, and cilantro.