Preheat oven to 425°F

To make quesadillas: toss together asparagus, bell pepper, onion, oil, and oregano in a large bowl. Season with salt and pepper. Spread on large baking sheet and roast for 10-12 minutes or until vegetables are tender and beginning to brown. Stirring once or twice.

Put chipotles, mayo and lime juice in food processor until smooth.

Spread 1 1/2 tsp of spread on one side of each tortilla, spreading all the way out to the edges. Top with 2/3 cup of filling. Fold over tortilla and press together edges. Over medium heat, cook each quesadilla for 2-3 minutes, turning once.