1 package medium sized flour tortillas or 4 cheese flavored wraps
4 ounces. fontina cheese, shredded
16 asparagus spears, trimmed and sliced in half lengthwise (if thick)
1/4 cup Stonewall Kitchen Roasted Garlic Oil
Stonewall Kitchen Peppercorns
Stonewall Kitchen Maine Sea Salt
Preheat oven to 400 degrees.
Have two baking pans lined with parchment or foil ready. Spray the foil with oil spray.
Heat a grill pan or skillet until almost smoking.
Lightly brush each side of 4 tortillas with Stonewall Kitchen Roasted Garlic Oil.
Grill for about 30 seconds on each side, or until dark grill marks appear.
Set aside on the baking pans to cool. Two tortillas will fit on each pan.
Sprinkle each tortilla with a small amount of fontina cheese. Arrange asparagus over the tortilla in a crisscross pattern. Sprinkle with the remaining cheese.
Drizzle each tortilla with a small amount of Stonewall Kitchen Roasted Garlic Oil.
Bake for about 3-5 minutes, or until the cheese is melted and bubbling. Remove from the oven and allow to rest for a few minutes.
Sprinkle tortillas with a pinch of Stonewall Kitchen Maine Sea Salt and freshly ground Stonewall Kitchen peppercorns.