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Vegetable Fajitas

DIRECTIONS

Clean and cut the asparagus into 1 inch pieces. Then place the asparagus in a steamer and cook over simmering water until tender yet still a little crisp, about 4 minutes. Drain well and place cooked asparagus pieces in an ice bath to rapidly cool them. Once again, drain well and set aside.
Next, prepare the marinade. In a large bowl, combine the tequila, olive oil, vinegar, lime juice, garlic, basil, chile powder, salt, and black pepper. Add the asparagus, zucchini, and onions to the marinade and allow it to sit at room temperature for 20 minutes.
In a wok or large skillet, heat 1 tbsp of oil until it is hot but not smoking. Add the bell peppers and chiles, and stir-fry over high heat until the peppers begin to blister, about 5 to 7 minutes. Transfer to a bowl and keep warm.
Drain the marinating vegetables and set them aside, reserving the marinade. Add another tbsp of oil to the wok and stir-fry the asparagus, zucchini, and onions over high heat until they begin to brown, about 5 minutes. Add the reserved peppers and cook until most of the liquid has evaporated, about 2 minutes.
Transfer the vegetables to a serving platter and enjoy immediately with warmed Flour Tortillas.