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!

Broccoli, spread out on a baking sheet for roasting

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.

Asparagus, spread out on a baking sheet for roasting

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!

Roasted asparagus and broccoli drizzled with gruyere cheese on a tortilla, resting in a skillet and ready to be melted

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.

Ahem.

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.

Roasted asparagus and broccoli quesaddila


Print Recipe
Roasted asparagus, broccoli, and gruyère quesadilla
Asparagus, spread out on a baking sheet for roasting
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 45 minutes
Servings
quesadillas
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 45 minutes
Servings
quesadillas
Asparagus, spread out on a baking sheet for roasting
Instructions
Roast veggies
  1. Position two oven racks in middle third of the oven with at least 4” clearance. Preheat oven to 425 degrees.
  2. Cover two large baking sheets with parchment paper.
  3. Separate and trim broccoli into florets 1 1/2" in length with one flat side. Toss gently with half the olive oil, 3/4 tsp. kosher salt and a pinch of black pepper.
  4. Spread broccoli out on one of the baking sheets and place in the oven. Set time for 22 minutes.
  5. While broccoli roasts, snap the woody ends off the asparagus spears, toss with the remaining olive oil, 1/4 tsp. kosher salt, and a pinch of black pepper.
  6. Spread asparagus out on the remaining baking sheet.
  7. When timer goes off, rotate baking sheet with broccoli and place sheet with asparagus in the oven on the lower rack.
  8. Set timer for another 20 minutes.
  9. Vegetables are done when they have slightly shriveled in size and begun to noticeably brown.
To make quesadillas
  1. Lay tortillas out flat and top one half of each with a small amount of gruyere, 4-5 asparagus spears and 1/3 cup broccoli florets.
  2. Sprinkle veggies with remaining gruyère cheese and fold bare half over veggies.
  3. Heat a large nonstick skillet over medium heat, and transfer quesadillas to pan one or two at a time. Cover and cook until cheese begins to melt and tortilla begins to brown on the bottom, approximately 4-6 minutes. Flip quesadilla and cook until other side has browned and cheese is thoroughly melted, another 3-6 minutes. Subsequent quesadillas may cook faster, so keep an eye on them!
  4. Arrange remaining roasted veggies as a garnish between the plates. Serve.
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Roasted asparagus, broccoli, and gruyère quesadilla

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