Peel the lower third of the asparagus with a potato peeler. Then cook in or steam them over salt water for about 10 minutes until they are crispy and rinse them with ice water. This is how they remain nice and green.
Slice the tomatoes. Fry the asparagus in the butter, add the tomatoes and taco sauce. Heat everything for 3-4 minutes.
Heat the tortillas in a second pan until they are crispy. Fill the tortillas with tomatoes and asparagus. Put some cheese dip over it and roll it up. Buen apetito!