Makes 2 double-decker quesadillas
2 tablespoons oil
3 large potatoes
2 garlic cloves
6 rashers bacon
1 teaspoon mixed herbs
1 tablespoon cream cheese
6 tortilla wraps
Peel the potatoes and chop into very, very small chunks. Heat the oil in a large pan and tip the potatoes in. Allow them to cook for a few minutes (during which time they will, unfortunately, stick to the bottom) before stirring. Fry over a medium heat, moving things around occasionally, for about fifteen minutes.
In the meantime, dice the onion and garlic. Chop the asparagus into chunks and discard the woody stems. Slice bacon into lardons. Add all of these to the potato pan and keep stirring, adding a little more oil if things begin to look too dry. Once the bacon begins to look nearly there, throw in the herbs and cream cheese to gel things together a bit. Season.
When you're happy with how crispy (or otherwise) the bacon looks, spoon a quarter of the mixture on to a tortilla.
Sprinkle with as much grated cheese as you'd like, then cover with another tortilla. Spoon another quarter of the asparagus hash on top, cover with more cheese, and a third tortilla.
Carefully slide the quesadilla into the oven and bake at 200 degrees (390 Fahrenheit) for about eight minutes, until the top is crispy.
Repeat these steps with the second quesadilla.
Cut each quesadilla into quarters and serve, with lots of tissue on hand to wipe greasy fingers.