When I was at the farmers’ market last week, I picked up a beautiful bunch of asparagus. I was planning to make prosciutto-wrapped asparagus bundles, but I couldn’t decide what to make with them. By the time Sunday evening came around, I had not yet been to the store and had not thawed out anything from the freezer to make for dinner. Instead, I decided to make the asparagus the main dish and made these asparagus prosciutto quesadillas. When all was said and done, I was happy that I hadn’t remembered to make something else – the quesadillas were delicious!
I also had some green and yellow squash from the farmers market, so I decided to bread them and make oven fries to go along with the quesadillas. I only had plain breadcrumbs in my pantry, so that’s what I used. These would be great with seasoned breadcrumbs or panko breadcrums – I think the panko ones would be extra crispy, which would be delicious!
(You can adjust the amount of each ingredient based on the number of quesadillas you want to make)
- Thinly sliced prosciutto
- Mozzarella Cheese, shredded
- Parmesan Cheese, freshly grated
- Small flour Tortillas
- Extra virgin olive oil
Trim the asparagus, cutting off the woody ends. Simmer in a small amount of boiling water for 2-3 minutes. Then submerge the asparagus in ice water to stop the cooking process. Drain and set aside.
Heat a grill pan with a panini press (or a George Foreman grill or electric panini press) over medium heat. Brush with olive oil. Place one tortilla on the panini. Top with some mozzarella and Parmesan cheese. Place asparagus spears on top of the cheese. Spread a slice of prosciutto over the asparagus, and top with some more cheese (just a small amount) and a second tortilla. Grill for about 3 minutes on each side, until the cheese is melted and the tortillas are golden and crispy.
- 1 medium yellow squash, cut into wedges
- 1 medium green squash, cut into wedges
- 1 cup flour
- 1 egg
- 1 tablespoon milk
- 1 cup breadcrumbs
- Kosher salt
- Freshly ground pepper
- Parmesan cheese, freshly grated
Preheat the oven to 425°F. Coat a baking sheet with some aluminum foil and spray with cooking spray. Set aside.
Set up three bowls for breading the squash – one for the flour, one for the egg and milk (beaten), and one for the breadcrumbs. Add salt and pepper to each of the three bowls, and stir to combine.
Dip each piece of the squash in the flour, shaking off any excess. Then, dip in the egg mixture, and coat with breadcrumbs. Place on the baking sheet in a single layer.
Bake for 15 minutes and then carefully flip the squash fries over and bake for an additional 10 – 15 minutes. Serve topped with freshly grated Parmesan cheese.