Bring 2 inches of water to a boil in a pan then put the asparagus in a steamer basket and add it to the pan, not letting it touch the water.
Cover and steam for 5 minutes or until tender.
Remove it and rinse in cold water to stop it cooking.
Drain well.
Mash the avocado in a bowl with the garlic and lime juice and set aside.
Stir the yogurt with the rice in another bowl and set aside.
Heat a dry skillet (not a nonstick one) over a moderate heat and warm the tortillas in there one at a time until soft.
This takes about 20 seconds per side.
Lay them on a work surface.
Divide the avocado mixture between the tortillas, then top each with some rice mixture.
Add the asparagus, onion and cilantro, then fold the tortillas in at the top, bottom and both sides.
Cover with plastic wrap and chill for up to an hour or serve right away.
These are nice served at room temperature but chilled is also fine. Cut each one in half to serve.
