Aussie spears are here! September and the arrival of Spring is a great time to get cooking with fresh green asparagus.
Need some asparagus inspiration? Try these spear-filled dishes:
- Asparagus and cheddar tarts
- Asparagus, pea and mint risotto
- Asparagus and herb pasta
- Orecchiette with asparagus and baby spinach
On a busy weeknight, you can’t beat a simple, healthy pizza with mini asparagus. It might just sound like a cheesy asparagus pizza but the secret ingredient is to coat the spears in a splash of decadent truffle oil. Ooh la la.
You could be way more clever and impressive by making your own dough – this is a total cheat (and lazy) version as I used ready-made pizza bases. I’ve been a bit vague with quantities as it is really up to you, depending on how cheesy you want to go.
When it comes to cheese I look for ‘vegetable rennet’ or ‘non animal rennet’ on the label and it’s great to see more of these available now.
Forget the slimy stuff from a can. What’s your favourite way to enjoy fresh asparagus?
- 1 wholemeal pizza base
- Bunch of mini asparagus
- Shredded mozzarella
- Shaved parmesan
- Toasted pine nuts
- Clove of garlic, crushed
- Truffle oil
- Salt and pepper
- Preheat the oven to 180°C and place the pizza base on a baking tray (preferably a pizza tray with holes so the base stays crisp).
- Snap the woody ends off the asparagus spears. Into a flat bowl add a glug of truffle oil, crushed garlic and salt and pepper. Roll the asparagus in the oil and coat each spear.
- Sprinkle the pizza base with mozzarella. Break up a few bocconcini balls and lay them out over the base.
- Arrange the asparagus spears around the pizza base. Top with a sprinkling of pine nuts and parmesan.
- Bake for 15 to 20 minutes. Slice and enjoy!
vegeTARAian was sent asparagus from the Australian Asparagus Council for editorial consideration