Roasted Asparagus And Red Onion Quesadillas

1 pound asparagus, trimmed
3 tablespoons olive oil (divided use)
Salt and pepper to taste
1 large red onion, cut crosswise into 1/2inch-thick slices and separated into rings
Eight 6- to 7-inch flour tortillas
l/2 pound pepper jack cheese, coarsely shredded
1/4 cup finely chopped fresh coriander

CUMIN LIME CREAM
1/2 cup sour cream
1 teaspoon ground cumin
1 teaspoon fresh lime juice

• To make quesadillas, preheat oven to 500 degrees.
• In a large shallow baking pan, toss asparagus with 1 1/4 teaspoons oil, and salt and pepper to taste, until coated well.
• In another large shallow baking pan, toss onion with 1 1/4 teaspoons oil until coated well.
• Roast vegetables in upper and lower thirds of oven, shaking pans occasionally and switching position of pans in oven halfway through baking, until tender and lightly browned, about 10 minutes.
• Cool vegetables and cut asparagus into 1/2-inch slices.
• Preheat broiler.
• Grease a large baking sheet.
• On sheet, arrange 4 tortillas in one layer and divide vegetables, pepper jack and coriander among them.
• Cover quesadillas with remaining 4 tortillas.
• Brush the top of the tortillas with the remaining 1/2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes.
• With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes.
• Make cumin lime cream while quesadillas broil. In a small bowl, whisk together well cream ingredients.
• Cut quesadillas into wedges and serve with cumin lime cream.

4 servings