Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Monday, June 12
Asparadilla, or Darn Tasty Sandwich
In the vast lands of the Southwest we tend to smoosh our sandwiches. Quesadillas, Tortas, Cubanos, even Paninis - which of course are not Southwestern, but you get the point.
I love quesadillas, from the gringo version that takes two cooked flour tortillas and loads them up with stuff and grills them crispy, to the old-school Mexican variety that starts with raw masa and builds a mini half-moon with fillings of fresh cheese and zucchini blossoms or potatoes, to my own half-assed concoctions, like Lambadilla and the current example made with asparagus.
Take two flour tortillas, and a handful of cooked asparagus. Slice the asparagus lengthwise into thin strips about the length of the diameter of the tortillas. Lay them out on one tortilla, sprinkle with herbs, adorn with cheese slices, and then slap the other tortilla on top and griddle until brown and done:
That's it - just don't get the stringy bits of the asparagus stuck when you're trying to take dainty little bites.
Time posted: 14:58 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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