Asparagus Mushroom Quesadillas - alive magazine

Name: Asparagus Mushroom Quesadillas - alive magazine
Ingredients: 2 tsp (10 mL) grapeseed, camelina, or extra-virgin olive oil; 1 leek, thinly sliced; 1 bunch asparagus; 8 oz (225 g) cremini mushrooms, sliced; 2 garlic cloves, minced; 1/4 tsp (1 mL) black pepper; 2 tsp (10 mL) fresh thyme; 2 tsp (10 mL) lemon zest; 2 cups (about 6 oz/170 g) grated Gruyére cheese; 8 - 7 to 8 in (18 to 20 cm) organic whole grain or gluten-free tortillas

www.alive.com

Earthy in a delicious way, these quesadillas are sure to breathe new life into a stale dinner routine. You can also add sliced kalamata olives to the asparagus…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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