Daylight Savings Time gets me every year. I’ve never been a morning person, so getting up an hour earlier for me is painful. It takes my internal clock a full week to adjust… I wish I were exaggerating. Add to that the ice-cold monsoon (also unfortunately not an exaggeration) that awaited me for my mad dash out of the grocery store today, and I am in a less than sunny mood.
I came home and threw my sopping wet clothes immediately into the washer, put my pj’s and wool socks on, unpacked my groceries and debated if I just wanted to crawl back in bed. Hunger persevered however and luckily I’d already planned to make this asparagus quesadilla.
I’m an asparagus fiend. It’s probably my favorite thing about the onset of spring. I wanted to post a dish about asparagus and this is what I came up with. It comes together quickly… perfect for a solo lunch, snacking on a weekend night with some wine when you don’t feel like cooking for real, or an appetizer at a small party.
I cheated and used a bottle of prepared Balsamic Vinegar glaze. It’s Monari Federzoni brand imported from Italy that I can find at my Kroger. To make the most basic glaze yourself, however (which I often do) just pour about 1/2 cup of the vinegar in a small saucepan and heat over medium low heat, simmering until it becomes a thick and syrupy glaze. You can store it in the fridge and use as needed… which I usually do on top of the tons of grilled asparagus I end up eating every spring.
Here’s a picture of the quesadilla before so you can fully see the yumminess contained within. My day is starting to look up.
- 1 large tortilla (I used a spinach tortilla)
- 7-8 spears fresh asparagus, tough ends removed
- 1 T. olive oil, divided
- 2 T. Boursin cheese
- 1/4 c. Havarti cheese, shredded
- Balsamic Vinegar reduction for topping
- Heat a large non-stick skillet over medium-high heat and add 2 t. olive oil. Add asparagus spears and saute until crisp-tender, about 5 minutes. Remove pan from heat and turn heat to medium.
- While asparagus is cooking, spread the Boursin cheese on one half of the tortilla. Top with the cooked asparagus and sprinkle the Havarti cheese on top of the asparagus.
- Fold quesadilla in half, place pan back on burner and grill first side of quesadilla until nicely browned... start checking after 3-4 minutes if it's ready to turn. Brush the remaining teaspoon of olive oil on the top half of the cooked quesadilla. Flip quesadilla and grill the second side.
- Remove from pan and slice with a pizza cutter. Drizzle with balsamic vinegar reduction.
- To make balsamic vinegar reduction, simply pour 1/2 c. balsamic vinegar into a small saucepan. Simmer over medium-low heat until thick and syrupy.