Spring's Green Delight: Asparagus Quesadilla Unveiled

Crunchy, green asparagus should be encased in a wheat pancake and served in a Mexican way. The addition of green asparagus gives the quesadilla freshness and a spring flavour. It's a great idea for a light lunch, a quick snack, or a delicious dinner.

Looking for a simple yet impressive snack perfect for spring? This asparagus quesadilla is a hit! The wheat pancake conceals asparagus and cheese—simply the perfect combination. You can add other favourite vegetables, such as bell peppers, onions, or mushrooms, to the quesadilla.

Quesadillas can be served with salsa, guacamole, or sour cream. Besides vegetables, you can also add meat, such as fried bacon or fried chicken pieces.

Ingredients:

• 2 wheat tortillas,
• olive oil,
• 150g mozzarella cheese,
• 100g cheddar cheese,
• 1 bunch of green asparagus,
• 1 tablespoon olive oil,
• salt and pepper to taste,
• tomato salsa.

Preparation:

1. Wash the asparagus and cut off the woody ends. Cut them into pieces about 5cm long.
2. Heat the olive oil in a pan and sauté the asparagus for about 3 minutes until they slightly soften—season with salt and pepper to taste.
3. Grate the cheeses on a coarse grater.
4. Place one tortilla on the heated pan.
5. Sprinkle half of the tortilla with grated mozzarella cheese.
6. Add the sautéed asparagus.
7. Sprinkle the asparagus with grated cheddar cheese.
8. Cover with the second tortilla.
9. Fry the quesadilla for about 2-3 minutes on each side until the tortilla is golden and crispy.
10. Cut the quesadilla into triangles and serve with tomato salsa.

For a spicier flavour, add a bit of chili or jalapeño peppers to the filling. Enjoy!