- 1. Preheat oven to 450°F. Lightly toast cumin seeds in large skillet on medium heat about 3 minutes, shaking pan frequently. Remove seeds from skillet. Set aside.
- 2. Cook bacon in same skillet on medium-high heat until crisp. Drain on paper towels. Crumble when cool. Discard drippings. Melt butter in skillet on medium heat. Add asparagus; cook and stir 2 to 3 minutes. Add mushrooms and garlic salt; cook and stir 2 minutes or until asparagus is tender-crisp.
- 3. Place tortillas on large baking sheet. Top with vegetable mixture. Sprinkle evenly with green onions, cheese, bacon and cumin.
- 4. Bake 10 minutes or until cheese is melted. Cut into wedges and serve immediately.