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Foodtastic Mom

cooking is my super power

March 23, 2017

Asparagus Quesadilla

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Welcome Springtime with this simple Asparagus Quesadilla. It’s a fresh and tasty lunch that can be made in a flash.

Asparagus Quesadilla

I originally posted this recipe for an Asparagus Quesadilla back in 2013. But it’s truly one of my favorite things to fix myself for lunch so I decided it deserved some updated photos. I’m terrible about taking time out of my work day to eat lunch. I generally graze on whatever might be in the house but once asparagus season is in full swing I know my lunch game will be elevated.

Asparagus Quesadilla

Watch how to make an Asparagus Quesadilla:

I could eat asparagus every day of the year. Grilled or pan seared is my favorite way to fix it. Once your pan is hot from searing a few fresh spears it just makes sense to throw a tortilla in that same pan. My favorite combo is a garlic herb cheese spread with mozzarella and balsamic glaze on top. It’s a great sweet and savory combo. But you could use different types of cheese depending on your own taste – Gouda, Swiss or Cheddar. A few asparagus spears by themselves aren’t very substantial but a tortilla and a little cheese makes this a complete meal. What’s your favorite way to eat asparagus?

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Asparagus Quesadilla

Asparagus Quesadilla
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Asparagus Quesadilla

Welcome Springtime with this simple Asparagus Quesadilla. It’s a fresh and tasty lunch that can be made in a flash.

Course Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Author Foodtastic Mom

Ingredients

  • 1 large totilla I used a spinach tortilla
  • 8 spears fresh asparagus tough ends discarded
  • 1 tbsp olive oil divided
  • 2 tbsp garlic and herb cheese spread I used Boursin
  • 1/4 cup Mozzarella cheese shredded
  • balsamic glaze

Instructions

  1. 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.

  2. While asparagus is cooking, spread the garlic and herb cheese on one half of the tortilla. Top with the cooked asparagus and sprinkle the mozzarella cheese on top of the asparagus.

  3. 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.

  4. Remove from pan and slice with a knife. Drizzle with balsamic glaze

More Springtime recipes:

  • Spring Chicken Pot Pie
  • Green Eggs and Ham Deviled Eggs
  • Fresh Cherry and Asparagus Salad

Related Posts

  • Fresh Cherry and Asparagus SaladFresh Cherry and Asparagus Salad
  • Simple Asparagus TartSimple Asparagus Tart
  • Grilled Steak and Asparagus Salad with Pineapple VinaigretteGrilled Steak and Asparagus Salad with Pineapple Vinaigrette
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Filed Under: vegetarian Tagged With: mom lunch, vegetarian

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My name is Jill and I share simple and delicious, family-friendly recipes. I want you to feel super in YOUR kitchen!

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