Roasted asparagus a nice side

Cut these Mexican favourites into small wedges to serve as appetizers or serve with a salad for a light meal.

Roasted asparagus is seen in this photo. The vitamin packed vegetable shines in this Roasted Asparagus With Spring Onions and Sun-dried Tomatoes.

Cut these Mexican favourites into small wedges to serve as appetizers or serve with a salad for a light meal.

Roasted Asparagus Quesadillas

375 g (12 oz) asparagus, trimmed

Half red onion, cut in 5-mm (1/4-inch) slices and separated into rings

20 ml (4 tsp) olive oil

Salt and pepper

2 tomatoes, diced

2 small jalapeno peppers, seeded and finely chopped

75 ml (1/3 cup) chopped fresh coriander

4 tortillas

375 ml (1 1/2 cups) shredded Tex-Mex cheese

Cumin Lime Cream:

125 ml (1/2 cup) regular or light sour cream

5 ml (1 tsp) ground cumin

5 ml (1 tsp) lime juice

Toss asparagus and onion with olive oil, and salt and pepper to taste. Place in single layer on a large baking sheet. Bake in a 230 C (450 F) oven for 10 minutes, shaking pan occasionally and turning once, until tender and lightly browned. Let cool slightly. Cut asparagus into thirds.

In a small bowl, combine tomatoes, jalapenos, coriander and salt and pepper to taste.

Place 2 of the tortillas on baking sheet (or 2 sheets). Divide vegetables between each. Sprinkle 30 ml (2 tbsp) tomato mixture on each; sprinkle evenly with cheese. Top with remaining tortillas, pressing down gently. Bake in a 230 C (450 F) oven for 8 to 10 minutes or until lightly browned. Cut in wedges.

Cumin Lime Cream: Combine sour cream, cumin and lime juice. Serve with quesadillas and remaining tomato mixture.

Makes 4 servings.

Nutritional information per serving: 400 calories, 16 g protein, 25 g fat, 28 g carbohydrates.

Source: Foodland Ontario.

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