Asparagus-bunch
1/2 Red onion
1/2 lb cooked shrimp, sliced in 3 to 4 pieces each
Shredded Monterey jack
1/2 Tsp cumin
Olive oil
Salt & pepper
Tortillas-flour or wheat
Cut ends off of asparagus and cut onion into slices. Toss both with olive oil, salt and pepper then roast in shallow pan in the oven at 500 degrees for about 8 minutes while tossing a couple of times. Allow veggies to cool. Cut asparagus into half inch pieces. Toss shrimp with cumin. Sprinkle tortilla with cheese, top with veggies and shrimp, sprinkle with a little more cheese. Then use a quesadilla maker or heat in frying pan over medium high heat, turning once. Serve with salsa and sour cream.