Quesadilla with asparagus, bell peppers and mozzarella

Ingredients:

• 1 bunch medium asparagus, tough ends trimmed and bottom third peeled (about 450g)
• 2 tbsp. l. olive oil
• 2 red bell peppers, cut into 0.5 cm wide strips.
• 4 wheat tortillas, 25 cm in diameter.
• 2 tbsp. grated mozzarella
• 2 tablespoons unsalted butter
• Guacamole, salsa, chopped green onions and sour cream, for serving

Preparation:

1. Place the asparagus in a microwave-safe bowl, cover, and microwave until crisp-tender, about 2 minutes. If you don't have a microwave, you can steam the asparagus in a steamer. Toss the asparagus with 1 tablespoon of olive oil.
2. Heat a grill pan over medium heat. Grill the asparagus, turning occasionally, until tender and lightly charred, about 5 minutes. Cut the spears in half crosswise, then slice diagonally into 1-inch (2.5 cm) pieces. Season with salt and pepper.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the peppers and cook, stirring frequently, until softened and lightly toasted, 8-10 minutes. Transfer to a bowl and season with 1/2 teaspoon salt and a few grinds of freshly ground black pepper.
4. Place a tortilla on a work surface and spread 1/2 cup of grated cheese evenly over it. Add a quarter of the asparagus and a quarter of the bell pepper. Fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas and filling ingredients.
5. In a large nonstick or cast iron skillet, melt 1/2 tablespoon of butter over medium heat. Cook the quesadillas, turning once, until the cheese is melted and the tortilla is golden brown on both sides, about 3 minutes per side.
6. Transfer to a cutting board and fry the remaining quesadillas in the same manner.
7. Cut into triangles and serve with guacamole, salsa, sliced ​​green onions and sour cream.