Roasted Asparagus & Red Onion Quesadillas

• 1 lb.asparagus, trimmed
• 3 tbsp. olive oil
• 1 large red onion, cut crosswise into 1/4" thickness and separated into rings
• 8 6-7" flour tortillas
• 1/2 lb. pepper Jack (or your favorite) cheese, shredded
• 1/4 cup finely chopped fresh coriander

  Cumin Lime Cream:

• 1/2 cup sour cream
• 1 teaspoon cumin
• 1 tsp. lime juice

Preheat oven to 500û.

In large shallow baking pan, toss asparagus with 1 1/2 teaspoon oil and salt and pepper to taste until coated well. In another shallow baking pan, toss onion with 1 1/2 teaspoon oil until coated well. Roast vegetables in upper and lower thirds of oven, shaking pans occasionally and switching positions halfway through baking, until tender and lightly browned, about 10 minutes. Cool and cut asparagus into 1/2 inch thick slices.

Preheat broiler.

Grease baking sheet. Arrange 4 tortillas in one layer and divide vegetables, cheese and coriander among them. Cover with remaining four tortillas.

Brush tops with remaining 2 Tablespoons oil and broil until golden brown, about 2 minutes. Turn over with sparula and broil 2 more minutes.

Mix cumin lime cream ingredients together while broiling. Use as topping when serving. This is delicious and 'tis the season for asparagus right now.