Asparagus and sprouted lentil tacos with peach salsa

I have really taken a liking to sprouted lentils, and find myself using them about three times a week.  They really go great in salads, soups and sautes.  Last week I decided to get a little more creative. I took an asparagus taco recipe from my dad and added sprouted lentils and it turned out amazing. This is a super quick recipe which makes it even better.

Asparagus & Sprouted Lentil Tacos
Ingredients
8 asparagus spears, diced
1/2 cup sprouted lentils
1/2 avocado
6 corn tortillas
peach salsa (store bought or homemade)
whole foods tequila lime seasoning

Method
Heat your oven to 200 degrees.  Place the corn tortillas on a cookie sheet and put them in the oven to warm.  Steam the lentils in a steamer basket for about 5 minutes.  At the same time saute the asparagus in a few table spoons water with two teaspoons tequila lime seasoning until the water steams off.  Add the lentils to the sauteed asparagus.   Fill the corn tortillas with the asparagus and lentils, add two slices of avocado and top with a tablespoon of peach salsa.  Enjoy!