Asparagus, Bacon and Goat Cheese Quesadilla

• 8 ounces thick cut bacon, sliced crosswise into 1/2-inch pieces
• 1 teaspoon unsalted butter, plus more as needed
• 1 shallot, thinly sliced
• 1 pound pencil asparagus, trimmed, cut into 1-inch pieces
• Kosher salt and freshly ground black pepper
• 4 ounces fresh goat cheese (about 1/2 cup)
• 4 10 -inch flour tortillas
• 11/4 teaspoons chopped tarragon, dill, or parsley

1. 1.
2. Cook the bacon in a medium skillet over medium-high heat until crisp, about 8 to10 minutes.
3. Transfer the bacon to a paper towel-lined plate and discard all the pan drippings.
4. 2.
5. Add 1 teaspoon butter and the shallots and cook until brown, 2 to 3 minutes.
6. Add the asparagus to the skillet and season with salt and pepper.
7. Cook until the asparagus are bright green and tender; about 2 minutes.
8. Set aside.
9. 3.
10. Spread a thin layer of cheese over a tortilla and scatter a quarter of the herbs on top.
11. Place the tortilla cheese-side up in the skillet.
12. Scatter a quarter of the bacon and asparagus on the lower half of the tortilla, then fold the tortilla over and press lightly.
13. Cook until golden brown, turning once, about 3 minutes on each side.
14. If the pan gets dry, add butter, as needed.
15. Repeat with remaining ingredients.
16. Cut quesadillas into wedges and serve.
17. Calories: 613
18. Total Fat: 36 grams
19. Saturated Fat: 18.5 grams
20. Total Carbohydrate: 43 grams
21. Protein: 33 grams
22. Sodium: 1948 milligrams
23. Cholesterol: 99 milligrams
24. Fiber: 4.5 grams

bacon, unsalted butter, shallot, pencil, kosher salt, goat cheese, flour tortillas, tarragon

Taken from www.foodnetwork.com/recipes/food-network-kitchens/asparagus-bacon-and-goat-cheese-quesadilla-recipe.html (may not work)