Asparagus and goat cheese quesadillas recipe

Asparagus and goat cheese quesadillas recipe

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  • Recipes
  • Dish type
  • Starters
  • Starters with cheese
  • Goat's cheese starters

Easy and elegant quesadillas made with fresh asparagus and soft goat cheese. Delicious!

102 people made this

IngredientsServes: 4

  • 2 tablespoons extra virgin olive oil, divided
  • 250g fresh asparagus, quartered
  • salt and freshly ground black pepper to taste
  • 2 flour tortillas
  • 100g spreadable goat cheese
  • handful chopped fresh coriander
  • fresh coriander sprigs to garnish

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Heat 1 tablespoon olive oil in a frying pan over medium-low heat, and cook the asparagus, stirring occasionally, until tender and lightly browned. Season with salt and pepper and remove from heat.
  2. Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the coriander on each tortilla, and fold tortillas in half over contents to form quesadillas. Brush the outsides of the quesadillas with remaining oil.
  3. Place the quesadillas in a frying pan over medium-low heat, cook 3 minutes on each side or until lightly browned. Cut in half and garnish with coriander sprigs to serve.

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Reviews & ratingsAverage global rating:(112)

Reviews in English (76)

by Lena

These were delicious - but I made a couple of changes. I used crumbled garlic & herb feta instead of goat cheese and I also added some shredded Italian-blend cheese. Additionally, I sauteed 2 cloves of chopped garlic with the asparagus. I substituted green onions for the cilantro as well. Will definitely make again!-30 Dec 2007


These were great! I actually used some flour and some whole wheat tortillas and served them as an appetizer at a party. I also made the Zesty Black Bean Quesadillas With Cilantro Sour Cream from this site and the Colantro Sour Cream tasted really good with these quesadilla as well. Very easy to make.-18 Nov 2004

by PainterCook

Really easy and delicious. I served this as a main course. The best quesadillas I've ever made! I'll be making these again and again for sure. Thanks so much, Jane!-14 Jun 2004

  1. Quesadillas
    • 1 pound asparagus, trimmed
    • 3 tablespoons olive oil
    • 1 large red onion, cut crosswise into 1/4-inch-thick slices and separated into rings
    • eight 6- to 7-inch flour tortillas
    • 1/2 pound pepper Jack cheese, coarsely shredded
    • 1/4 cup finely chopped fresh coriander
  2. Cumin Lime Cream
    • 1/2 cup sour cream
    • 1 teaspoon ground cumin
    • 1 teaspoon fresh lime juice
  1. For Quesadillas:
    1. Preheat oven to 500°F.
    2. In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well. In another large shallow baking pan, toss onion with 1 1/2 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-thick slices.
    3. Preheat broiler.
    4. 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.
    5. Brush top tortillas with remaining 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.
    6. Make cumin lime cream while quesadillas broil.
    1. In a small bowl, whisk together well cream ingredients.
    1. Cut quesadillas into wedges and serve with cumin lime cream.

    How to Make Quiche

    There are four simple steps to make this asparagus quiche: make the pie crust (or use store-bought), sauté the vegetables, make the custard, and assemble the quiche. Each step is easy and will only take a few minutes of your time.

    1. Make the pie crust

    To make asparagus quiche, the first step is to make your pie crust. If you are using a frozen store-bought crust, leave it in the freezer until you are ready to use it.

    Making pie dough is simple and only takes a few minutes. I usually use my food processor, but you can also make the pie dough by hand or even use a stand mixer. You’ll find full instructions for how to make the pie crust in the recipe card at the end of this post.

    Once your pie dough is made, you’ll roll it out and fit it into your pie dish. You can use your fingers to crimp the edges of the pie crust.

    Put the pie crust in your refrigerator while you prepare the quiche filling. You do not need to pre-bake your pie crust before adding the quiche filling.

    2. Sauté the vegetables

    Chop your onion. I used a sweet yellow onion. Green onion would also be delicious.

    Cut off the tough stems of your asparagus. To know where to cut, take one asparagus spear and hold it on either end with your hands. Bend the asparagus until it snaps. The point where it breaks is the point where you want to cut all of your asparagus. Discard the tough bottom ends of the asparagus spears.

    When I chop the asparagus, I like to leave the tips a little longer and chop the rest of the asparagus into smaller pieces.

    Cook the chopped onion and asparagus in a skillet until they soften slightly. Remove the pan from the heat when the asparagus is crisp-tender, but not mushy.

    3. Make the custard

    Making custard might sound fancy, but all you have to do is whisk together eggs, milk, salt and pepper. I prefer to use whole milk in my quiche, but you can also use lowfat milk or cream.

    4. Assemble the asparagus quiche

    Put the vegetables in the bottom of the prepared pie crust. Scatter crumbled goat cheese over the veggies. Pour in the custard, and bake.

    Can I make quiche ahead?

    If you are serving this asparagus quiche for brunch, it is best assembled and baked the day of. You can do a few of the steps the day before to save time:

    • If you are making a homemade pie crust, you can make the pie crust and roll it out up to one day ahead. Wrap it with plastic wrap and refrigerate the unbaked pie crust until you are ready to use it.
    • You can sauté the onion and asparagus up to one day ahead. Refrigerate them in an airtight container until you are ready to assemble the quiche.
    • You can whisk together the eggs, milk, salt and pepper and refrigerate in a bowl, covered, overnight.

    How to store and reheat quiche

    To store leftover baked quiche, let it cool and then wrap it with plastic wrap or put slices of quiche in an airtight container. It will last for up to 3 days in the refrigerator. To reheat baked leftover quiche:

    Asparagus, goat cheese, & mushroom quesadillas!

    I haven’t been cooking a lot this week. We were out of town in Blacksburg last weekend, and let me just say that if you ever are in Blacksburg, you MUST go to Gillie’s for breakfast. I love everything on the menu, but usually order the Red Earth (homemade salsa on top of scrambled eggs on top of potatoes!). I need to recreate that sometime. Anyway, this week has just been a busier one of leftovers, eating at Panera, eating at National’s Park, etc! By the way, we totally missed these new vendors at the stadium. That’s okay, Ben’s Chili Bowl is still pretty exciting.

    I did want to share one of my favorite easy and quick veggie meals. I consider myself a flexitarian (yes, that word is for real!), so I love eating vegetarian whenever I can. Here is a recipe for goat cheese and asparagus quesadillas… and I always add mushrooms!

    Asparagus, Goat Cheese, and Mushroom Quesadillas

    I’m starting to wonder if I only eat the same ingredients all the time? I do love asparagus, goat cheese, and mushrooms. :) You can make these in a pan on the stove, but I’ve started using our little George Foreman grill instead.

    I’m making a Mexican casserole this weekend for our friends who just had a baby, and then we’re having a couple over for Mexican food on Monday… so those are my next cooking adventures!

    Heat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Rinse asparagus and pat dry. Trim about 1/2-inch from the stalky ends then discard. Chop trimmed asparagus into 1-inch pieces then place onto the baking sheet. Toss with olive oil then lightly season with salt and fresh ground black pepper. Spread into a single layer. Bake until tender, 12 to 20 minutes depending on the thickness of your asparagus.

    While the asparagus roasts, crack eggs into a bowl, season with a pinch of salt then whisk until well blended. Set aside until asparagus is done.

    Melt the butter in a 10-inch nonstick skillet over medium low heat. When it is bubbling, swirl the butter around the pan then pour in the eggs. After 10 seconds, stir the egg mixture, gently lifting and moving the cooked egg so any liquid goes beneath it. After about 30 to 60 seconds, the egg should have formed and be uniformly cooked, but still moist. Add the goat cheese and asparagus. With the help of a spatula, fold the omelet over onto itself and serve.

    Variations to this Recipe

    • Make them gluten-free. Substitute the flour tortilla with the gluten-free version. But avoid corn tortillas because they are less flexible and have a stronger flavor.
    • Add some meat. Try adding ground beef, shredded chicken, lamb, or pork to the filling.
    • Use a substitute for feta cheese. Instead of feta, you could also use goat cheese, queso fresco, or ricotta in these Spanakopita Quesadillas.
    • Add some other veggies. Mushrooms, asparagus, peas, Swiss chard, or leeks would all work here.
    • Substitute other herbs. Besides the dill, you could also enjoy these quesadillas with some mint, oregano, or marjoram.

    Spinach & Goat Cheese Quesadillas with Caramelized Onions and Sun Dried Tomatoes

    Loaded with flavour, fresh ingredients and ooey gooey cheese…yum

    Spinach, onions, garlic, basil…seriously…can it get any better?

    Why yes it can…add sundried tomatoes, shredded white cheese and goat cheese. The bomb!

    These quesadillas make a perfect lunch…they’re light yet hearty, and so simple to make. No, these are not complicated at all. In fact, these would make a great mid afternoon meal when you have company over. They appear all kinds of gourmet, but the secret is they’re so easy!

    Asparagus Goat Cheese Muffins #MuffinMonday

    It's funny how, when Spring hits, you feel all fresh and new inside when in a brown reality you're surrounded (barely) by bits of buds and shoots. There's not much green around! The local Community Supported Agriculture (CSA) farm share food I'm currently feeding my family is the last of the Strategic Winter Squash Reserve out of my basement plus whatever I've canned and/or frozen during the past year.

    That doesn't stop me from craving green things. Grabbing a bag of local spinach out of the freezer to make a Peanut Butter, Spinach, and Banana Smoothie helps, but I need fresh green vegetables in my life, too! This craving for fresh greens is yet another way eating seasonally from the farm share has changed my life.

    I've never gardened in one place long enough to even think about growing asparagus until it's too late. It's always in hindsight that I think "you know, if I'd planted an asparagus bed our first year here, we could have harvested some before we moved". I've read that "military spouses plant annuals for themselves, and perennials for those who come after them". That's sure been my experience. I've left strawberry patches, daffodils, and/or mint beds all over the globe, but I've never moved to a home that had an established asparagus bed. Maybe someday.

    These muffins were inspired by a ravioli I make at work. I kept some key elements and turned them into a savory muffin. This would be good with chili, stew, or a Spring/Summer soup like my Finnish Summer Soup with Kale. I tend to think most muffins are enhanced when served warm with butter, but these were pretty nice served to my classmates at room temperature without any butter. We had wine, though, so that possibly made a difference. Who knows?

    For more recipes using asparagus, please see my Asparagus Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

    I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

    Asparagus Goat Cheese Muffins (makes 12 muffins)


    • 1 cup chopped asparagus
    • 1 large egg
    • ¾ cup plain Greek yogurt
    • ¼ cup vegetable oil
    • zest from 1 lemon
    • ¼ cup goat cheese (packed)
    • 1 cup self-rising cornmeal
    • 1 cup unbleached all purpose flour
    • 2 teaspoons baking powder
    • ¼ teaspoon white pepper
    • ¼ teaspoon crushed red pepper
    • 1 teaspoon sugar
    • ½ teaspoon salt


    1. Preheat oven to 400 degrees Fahrenheit. Line a 12 well muffin pan with paper liners, or spray with an oil spray.
    2. Preheat a small skillet (6 to 8 inch is fine) over high heat and add a cup of water to it.
    3. When the water is boiling, drop in the asparagus. After a minute or two, when the asparagus is bright green, remove from heat and drain. Set aside.
    4. In a medium bowl mix together egg, yogurt, oil and goat cheese until thoroughly combined.
    5. In a large bowl, whisk together remaining ingredients.
    6. Stir the wet ingredients into the dry ingredients, folding in the asparagus towards the end and mix until just moistened.
    7. Scoop batter into prepared pan. Bake for 18 minutes until browned on top. Cool for 5 minutes in the pan, then transfer to a wire rack to finish cooling. Serve warm or at room temperature.

    #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

    Updated links for all of our past events and more information about Muffin Monday, can be found on our home page, and here's the list of participants for this month!


    Preheat a non-stick pan over medium-high heat.

    In a bowl, combine 1½ cups cheese, black beans and scallions.

    Divide the mixture evenly onto 20 wonton wrappers. Top with the remaining wrappers to create mini circles.

    Add the wonton quesadillas to a heated pan and cook until browned, about 2 minutes per side. Some of the filling may fall out into the pan and that's OK because these bits will get nice and crispy and taste delicious. Remove the quesadillas from the pan once they turn color.

    Remove from the quesadillas from the pan and, while they're still warm, sprinkle with additional cheddar cheese so it melts on top. Serve with your favorite dipping sauces like salsa or guacamole.

    Amazing Asparagus Recipes

    Photo By: Tara Donne©FOOD NETWORK :2012, Television Food Network, G.P.

    Photo By: Kana Okada ©Kana Okada 2012

    Photo By: Matt Armendariz©2013, Television Food Network, G.P. All Rights Reserved

    Photo By: Renee Comet©2015, Television Food Network, G.P. All Rights Reserved

    Photo By: Antonis Achilleos

    Photo By: Renee Comet©2013, Television Food Network, G.P. All Rights Reserved

    Photo By: Emile Wamsteker©2014, Television Food Network, G.P. All Rights Reserved

    Photo By: Kate Mathis©2013 Television Food Network, G.P. All Rights Reserved



    Photo By: Matt Armendariz©2014, Television Food Network, G.P. All Rights Reserved

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    Get the Recipe:Asparagus Frittata

    White Bean and Asparagus Salad

    You’ll be surprised at how easy it is to make the long, beautiful ribbons of asparagus that make this salad special. Simply shave each spear with a vegetable peeler.

    Get the Recipe:White Bean and Asparagus Salad

    Openly Crabby

    Looking to up your brunch game? This open-faced, cheesy melt is the new avocado toast! With tender asparagus, crab meat and a cheesy topping, what&rsquos not to love?!