Grilled Asparagus & Pesto Tortilla-Pizzetta

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SF Gate


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10 to 15 asparagus spears, tough ends snapped off, spears cut into bite- size lengths

1 tablespoon extra virgin olive oil

8 flour tortillas, 12-inch diameter or larger

1/4 cup tomato sauce

1 cup diced tomatoes (canned is fine)

4 garlic cloves, finely chopped

3 to 4 tablespoons pesto (frozen, defrosted, is fine)

1 cup shredded mozzarella, Jack or other mild cheese

3 to 4 tablespoons hard grating cheese such as Parmesan

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