Instructions: Prepare grill.

For each taco, spread 1/4 of the cheeses and 4 spears of the grilled asparagus on each tortilla. Season to taste with salt and pepper. Fold in half. Brush the outside lightly with olive oil.

Grill for 3 minutes on each side or until tortillia is crispy and cheese has melted. Serve cut into wedges and drizzled with the yellow mustard vinagrette.

This recipe yields 4 tacos.

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