BowFeast in a box meal number two

This week in the BowFEAST box we got a couple of kilos of asparagus, some chives, rosemary, sage, incredible parsely (what exactly IS it?) and rhubarb.  the rosemary and asparagus were crying out for eating, so here's what I made:

Roasted Asparagus quesadilla with asiago cheese and spinach
1 pound local asparagus, ends trimmed
4Tbs fresh local rosemary
4Tbs olive oil
salt to taste
4 oz shaved asiago cheese
 cup of fresh baby spinach, cleaned
1/2 cup of local chive and hazelnut pesto (see last week's recipe)
4 8" whole wheat tortillas.
1. Roast the asparagus with the olive oil, rosemary and salt for 10 minutes at 400 F, or until the tips are browned and the stalks are soft.
2. Spread a quarter of the pesto on half of a tortilla.
3. Lay a quarter of the asparagus, the cheese and the spinach on top of the pesto on each tortilla.
4. Fold the tortillas in half and bake for 5 minutes until the cheese is melted and the pesto is bubbling.

Serve and eat immediately.
That was an incredible dinner actually.  The trick with ultra-fresh local produce is to cook it as little as possible.  If this whole dinner take you more than 30 minutes, you're doing it wrong!  All the produce we are eating is available at the Ruddy Potato as well, so get some and get cookin'!