Roasted asparagus and broccoli in a quesadilla? Say what?
It’s a little late in the season to be posting this recipe, but given the odd weather across the board this year, I’m going ahead with it in the hopes that some of you more northern folks still have access to fresh asparagus.
If you do, run to the store RIGHT NOW. This simple, yummy, healthy meal is totally worth it!
You’ll need to start dinner about 40 minutes ahead of time to allow time for the asparagus and broccoli to roast, but out of that 40 minutes, you only spend about five minutes of prep. The rest of the time, you can sit at the kitchen table with a glass of wine and browse through pinterest.
Life is hard that way sometimes.
I’m going to re-take the pictures of the complete meal at some point because they don’t adequately represent the food porn that is this quesadilla. I made this recipe multiple times over the week – I roasted all the veggies and kept them in the fridge so that it was super easy to whip up one fast. The problem was that I was completely unwilling to sacrifice a single quesadilla to the photo gods.
I would take a picture or two, then gobble it down while it was still hot.
Then I’d look at the pictures and realize that maybe I should have kept working at it.
But ASPARAGUS! And BROCCOLI! And CHEESE!
I just couldn’t help myself.
This happened four times.
I promise to retake the photos next year, how’s that?
In the meanwhile, you just concentrate on the richness of lush green veggies roasted in extra virgin olive oil and seasoned with a dash of salt and pepper. Imagine biting into a quesadilla and having those veggies practically dissolve in your mouth, accompanied by rich, melting gruyère.
Spring is over down here in the South. I have to wait to have that again. At least for now, these pictures, these memories will have to be enough.