Roasted Asparagus and Mushroom Quesadillas with Goat Cheese

Little bites I adore, and that is especially true when I can transform local asparagus into something special. Although I can enjoy this treasured vegetable with little adornment, such as with butter and some salt and pepper, as it shines just as is, asparagus can dress up any dish with some imagination. Pair it with mushrooms and some fine goat cheese and Fontina and you have a plate that is heavenly. An ideal appetizer or a light meal served up with a simple yogurt lemon sauce and some leafy greens, this has to be one of my favorite early summer meals. Oh, and there was some jalapeño soup served up for dinner too and a fine olive loaf. This was one menu that took sometime to plan and cook, and was of course devoured in less than 20 minutes, but worth every bite.

Roasted Asparagus and Mushroom Quesadillas with Goat Cheese

Recipe by Lisa Turner Cuisine: Mexican Published on June 12, 2014 Golden brown tortillas stuffed with crunchy roasted asparagus and a zesty mixture of mushrooms, melted cheese and sun-dried tomatoes Print this recipe Ingredients: 1/3 cup dried mixed mushrooms 1/3 cup sun-dried tomatoes 12 asparagus spears, ends trimmed 2 tablespoons olive oil 1 large shallot, finely chopped 1 jalapeño, seeded and thinly sliced 1 teaspoon chipotle powder 1 teaspoon ground cumin 1/4 teaspoon paprika 8 oz (250 g) button mushrooms, rinsed and sliced sea salt to taste fresh cracked black pepper to taste 1/4 cup fresh parsley or cilantro, trimmed and chopped 5 oz (140 g) soft goat cheese at room temperature, crumbled 1 cup Fontina cheese, grated 8 6- or 7-inch soft tortillas Instructions: Soak the dried mushrooms and sun-dried tomatoes separately in hot water for 20 minutes. Drain, chop finely, and set aside. Coat the asparagus in 1 tablespoon of the olive oil and transfer to a roasting pan lined with foil. Roast in a 400° oven until tender, about 10 to 15 minutes. When cool enough to handle, cut into 1 inch pieces. Heat the remaining oil in a large skillet over medium heat. When hot, add the onion or shallot to the pan and sauté for 5 minutes or until softened. Now add the jalapeño and spices to the pan, stir for another minute, and then increase the heat slightly and add the fresh mushrooms, stirring well to coat. Cook for another 10 minutes or until the mushrooms begin to brown and most of their liquid has evaporated. Stir in the sun-dried tomatoes and dried mushrooms and cook for another few minutes. Stir in the parsley or cilantro and season with salt and pepper. Remove from heat and transfer to a medium bowl. Let the mixture cool for about 5 minutes and then stir in about 1/3 of the cheeses. To assemble the quesadillas, sprinkle the remaining Fontina evenly over 4 tortillas. Spread the asparagus and mushroom mixture evenly overtop and then dot with the remaining goat cheese. Top each one with the remaining tortillas and press down firmly. To finish, brush a non-stick skillet with a little oil and heat over medium heat. When hot, gently transfer one of the quesadillas to the pan and cook until the cheese has melted and the tortillas turn a nice golden brown — about 3 minutes per side. The quesadillas can be kept warm in a 150° oven between foil while the others are cooking. Cut into 6 wedges each and serve along with sour cream, guacamole, and/or salsa. Makes 4 quesadillas. Serves 4 as part of a light meal or 6 to 8 as appetizer servings.

Other recipes with asparagus to have a look at:
Asparagus With Shredded Paneer and Tomato
Wild Rice and Asparagus Salad
Fried Halloumi Saganaki and Asparagus
Asparagus Pesto Lasagna with Mushrooms

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