Grilled Asparagus with a quesadilla is my idea of a great lunch.
Lunchtime rolls around, and I don’t always want to pop out to pick something up. Today, I had a hankering for my favorite comfort food: quesadillas, which are basically my go-to breakfast/lunch/dinner. I like mine made with corn tortillas and Monterey Jack cheese, cooked in a grill pan (if you don’t own one, get one–you’ll be glad you did). I love the way the tortillas puff up as a they cook. Add a dollop of Sriracha hot sauce, and I’m ready to chow down.
Today, I wanted some kind of side, and I had some asparagus in the fridge. OK, granted, asparagus aren’t exactly in season (they’re a spring veggie), but the stuff is in the supermarket all the time now. I’m not sure it even knows it has a season anymore, but that’s an issue for another post. I also had limes on hand, so I could make one of my favorite, all-time sides. Here’s the recipe.
Grilled Asparagus for 1
The amounts aren’t exact on this, and you can use other veggies instead of asparagus. I’ve made this with sliced zucchini and summer squash for a summertime appetizer. Of course, you can make this on an outdoor grill; just be sure to skewer the asparagus or cook them in a grill basket.
1 tablespoon olive oil
1 1/2 teaspoons fresh lemon OR lime juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 ounces trimmed asparagus
Fleur de sel (optional)
1. Combine the first 4 ingredients in a shallow dish; stir with a fork or whisk to combine. Add the asparagus; toss to coat. Let stand 20 minutes.
2. Heat a grill pan over medium-high heat. Add the asparagus and marinade. Grill 4 minutes or until the asparagus is tender and some grill marks have formed. The cook time really depends on the thickness of the asparagus; very thin stalks will just need a few minutes, while thicker stalks will need more time. Sprinkle with fleur de sel, if you like. Yield: 1 serving.
