chelsea'srecipes

Ingredients
20 asparagus stalks, washed and trimmed by snapping off the bottoms where they snap off naturally
Olive oil
salt
1/2 cup mayonnaise
4 teaspoons finely chopped chipotle pepper with adobo sauce from the can – use a bit less if you or your guests are sensitive to spice
1 cup grated cheddar
4 8-inch flour tortillas or 8 smaller corn tortillas.

Preheat oven to 375°F. Toss the asparagus with about 2 tablespoons olive oil and several big pinches of salt.

In a small bowl, combine the mayo and the chipotle. Taste for spiciness, adding more adobo or mayo to suit your tastes.

For each quesadilla: Spread one half of each tortilla with chipotle mayo. Sprinkle the other half with cheese. Lay down the asparagus in the cheese – it’s fine if the tips stick out. Fold the chipotle half over the cheese-asparagus half and transfer each tortilla to a baking sheet brushed with oil. Brush the tops of the quesadillas with oil as well.

Bake for 15 minutes, until the tortillas are puffed and golden, the cheese is melted, and the asparagus has browned. Serve as soon as possible. (Though to be honest, these are also good room temp.)