Thursday, April 22, 2010
Asparagus and Ramps...Spring has arrived!
Roasted Asparagus and Ramp Hazelnut Pesto Quesadillas
1 bunch of asparagus, about 20 thin stalks, ends removed, and cut into 2 inch pieces
1 bunch ramps, leaves and white bottom portions separated (and bottom portion cut into 2 inch pieces)
1 garlic clove
1/4 cup fresh basil
1/4 cup toasted hazelnuts
3/4 oz shredded pecorino romano or parmesan cheese
juice of one lemon
1 Tbsp extra virgin olive oil
1/2 tsp sea salt, or to taste
freshly ground pepper to taste
2 whole grain tortillas (10 inch)
1 1/2 cups shredded mozzarella cheese
Preheat the oven to 475 degrees. Toss asparagus, and ramp bottoms with olive oil (just enough to lightly coat), and spread out on a foil lined baking sheet. Roast for about 10-15 minutes or until starting to brown, and soften. Remove from oven and set aside. Meanwhile, to make the pesto, in a food processor, combine ramp leaves, garlic, basil, hazelnuts, pecorino, lemon juice, olive oil, and sea salt and pepper to taste. Process until smooth, adding water one Tbsp at a time if needed to reach a smooth spreadable consistency (you may have extra after you make the quesadillas to use for something else). To assemble Quesadillas, Spread about 2 Tbsp pesto onto each tortilla on one side, then scatter roasted veggies over, and top with mozzarella cheese, 3/4 cup on each, then fold over. Heat a large skillet to medium heat, then coat lightly with olive oil, and place quesadillas in the pan. Cook about 3-4 minutes on the first side, until starting to brown, then flip to other side and repeat. When cheese has melted, and second side is nice and browned, remove from heat and cut into wedges. Serve with some more of the pesto if desired.