I love it when a new season comes, besides the changes; I love checking out the new seasonal products. A few weeks ago I saw the first asparaguses but I refuse to buy something as fresh as a vegetable that has travelled from another continent. I don’t know when these vegetables were picked and by the time they arrive they have lost so much of their nutritional value. Continue reading
Asparagus and Egg Quesadilla
Recipe for 1 unit – for about 4 as an appetizer or for 2 as a meal
Prep time: 5 min
Cook time: 10-12 min
160 g asparagus
50 g grated Gruyere cheese
10 g butter
1 heaped tbsp. sour cream
Salt and pepper
2 large flour tortilla
3/4 tbsp. rapeseed oil
Cut the asparagus into about 0.5cm pieces.
On a medium fire, heat the oil and add the chopped asparagus to brown for 5-7 minutes. Once ready set the vegetables aside and wipe the pan with some kitchen paper.
In a small pan break the three eggs and add the butter. Then place it on a low heat blending the ingredients together. Continue to whisk until the eggs are cooked (more or less 5 min). Remove from the fire and add the sour cream with salt and pepper to taste. Then combine the asparagus.
Take one flour tortilla and sprinkle half of the cheese on top, then spread over the egg/asparagus mix, then the remaining cheese and finally top with the second tortilla. Cook 1 min. on each side. Cut the quesadilla into slices and serve.