Chop pea vine, asparagus, green garlic, and potato onion into bite size pieces, about an inch in length.
Julienne or matchstick parsnip and turnips into one- or two-inch pieces.
Melt butter or add oil in large pan (just enough to cover bottom of pan) over medium-to-medium high heat. Add parsnip and turnips and cook until tender (3-5 minutes)
Add pea vine, asparagus, green garlic, and potato onion. Cook for 3-5 more minutes. Depending on your spinach, you can add young tender spinach to the pan and stir, thicker spinach you may want to cook a full minute or 2.
Put vegetables into large bowl or plate and drain any remaining liquid from pan. Put pan back on heat. Add a little oil so the tortilla does not stick.
Sprinkle cheese on tortilla in pan. Wait till cheese is slightly melted and add a layer of vegetables about ½ an inch to 1 inch thick (or about ¼ of total vegetables), add more cheese and place another tortilla on top.
Carefully flip the quesadilla and heat the other side for about a minute until it is crispy.
Cut into quarters and serve warm. Repeat the process 3 more times.
Notes
To help flip quesadilla, place large plate upside down on top of quesadilla, flip the pan and plate so quesadilla is on the plate and slide back into pan.
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