This recipe is yet another farmer’s market delight. We were produce obsessed while in California. Asparagus is perfectly in season beginning in mid-April and their season bumps right up against the beginning of summer. They are one of the first spring vegetables that can be harvested, which makes sense to me given their heartiness, they seem to be the first to stand at attention. I grinned when I found out that asparagus grows in both male and female varieties. The male being a longer, sturdier stalk, and the female, thinner, as they use much of their energy to produce seeds. I prefer the thinner, more tender stalks with which to cook. I also prefer mine green, verses their chlorophyll deprived cousin, the white asparagus. Their story just seems so sad, purposely grown and kept underground and out of the sun, hidden from the world, *Sigh*.
This recipe can be put together in minutes and can be adapted in a variety of ways; adding caramelized onions, garnishing with a salad of spring greens on top, or just changing the herb or spice profile.
Sliced new potato pizza with roasted asparagus…
favorite pizza dough, either store bought or homemade
6-8 new red potatoes, thinly sliced
1/2 garlic bulb, roasted.
salt and cracked pepper
1 bunch asparagus
Preheat oven to 450 degrees. Prepare pizza dough per recipe and set aside to rise.
To roast garlic, cut bulb in half across the equator. Massage with olive oil and wrap securely in foil. Place in oven at above temperature and cook until cloves are caramelized and soft.
Prepare asparagus, snapping the stalks at the most tender point and discarding (or better yet compost!) the woody ends. Heat a medium pan over high with olive oil. Add asparagus stalks and season with salt and pepper. Toss regularly, but allowing asparagus to blacken and caramelized for a smoky flavor. Set aside.
On a mandoline, or carefully with a very sharp knife, thinly slice potatoes so that they are almost translucent. Place in a bowl, coat with olive oil, salt, pepper, and thyme.
Roll out pizza dough. Brush lightly with olive oil. Smash roasted garlic into a paste, and spread thinly over dough. Layer generously with Parmigiano-Reggiano first, then arrange the potatoes on top. Place in oven until potatoes are tender and crust is golden brown.
Serve family style with roasted asparagus on top.
Eat together, toast to each other, and share!