Roasted Asparagus and Red Onion Quesadillas

Description
Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
 * Serves 4 as a luncheon or supper entrée | 8 as an hors d'oeuvre.

Quesadillas

 * 1 pound asparagus, trimmed
 * 3 tablespoons olive oil
 * 1 large red onion, cut crosswise into ¼-inch-thick slices and separated into rings
 * 8 x 6 – 7-inch flour tortillas
 * ½ pound pepper jack cheese, coarsely shredded
 * ¼ cup finely chopped fresh coriander

Cumin lime cream

 * ½ cup sour cream
 * 1 teaspoon ground cumin
 * 1 teaspoon fresh lime juice

Quesadillas

 * 1) Preheat oven to 500°F.
 * 2) In a large shallow baking pan, toss asparagus with 1½ teaspoons oil and salt and pepper to taste until coated well.
 * 3) In another large shallow baking pan, toss onion with 1½ teaspoons oil until coated well.
 * 4) 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.
 * 5) Cool vegetables and cut asparagus into ½-inch-thick slices.
 * 6) Preheat broiler.
 * 7) Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, Pepper Jack, and coriander among them.
 * 8) Cover quesadillas with remaining 4 tortillas.
 * 9) Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes.
 * 10) With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes.
 * 11) Make cumin lime cream while quesadillas broil.

Cumin lime cream

 * 1) In a small bowl, whisk together well cream ingredients.
 * 2) Cut quesadillas into wedges and serve with cumin lime cream.