Asparagus: Pizza and Wraps
Fresh Asparagus Recipes with Tomatoes, Goat Cheese and Ham
Here are two quick and easy asparagus recipes for indulging in one of Spring's most glorious offerings.
Asparagus are springing up all over. They are best eaten fresh: one of those vegetables that cry "eat, eat, eat!" for a short 6 weeks in the spring because canning or freezing them makes them unappealingly mushy. Most grocery stores stock them year round, but March through May (and a bit earlier or later depending on your gardening zone) is asparagus season in the US.
Asparagus are perennial, so once planted they will provide up to 15 years of delicious spears every spring. They do require 2 years without harvest once planted to ensure a strong root system. When they start to come up in the spring, they can be harvested daily until the plant starts sending up ferns.
The following recipes can be prepared in 10 minutes or less. Be sure to make plenty because they work well as leftovers, too!
The recipes are courtesy of the California Asparagus Commission.
California Asparagus Pizza with Tomatoes and Goat Cheese
Who doesn't love pizza? And jazzed up with fresh asparagus and goat cheese you can't go wrong!
- 1 store-bought thin pizza crust
- 1 tsp (5 mL) olive oil
- 1 tomato, thinly sliced
- 1/2 tsp (2 mL) dried Italian seasoning or basil
- 1/2 cup (50 mL) very thin strips red onion
- 1/2 lb (250 g) barely cookedCalifornia asparagus, cut into 3-inch (7.5 cm) pieces
- 1/2 (130 g) package of creamy goat cheese, crumbled
- 2 tbsp (30 mL) coarsely grated Parmesan
- 3 to 4 fresh basil leaves, shredded
1. Preheat oven to 400F (200C). Place oven rack on lowest shelf. Place crust on pizza pan or baking sheet. Brush crust with oil. Arrange tomato slices on top, followed by Italian seasoning, onion then asparagus. Sprinkle with goat and Parmesan cheese.
2. Bake in oven following package directions until pizza is hot, about 6 to 10 minutes. Sprinkle with basil.
Serves 4
California Asparagus, Ham and Cheese Wraps
Looking for a grab and go snack or light dinner for your kids? Look no further!
- 2 medium flour tortillas, any colour
- 1 tbsp (15 mL) salsa
- 2 small thin slices ham
- 1/2 cup (125 mL) grated Tex-Mex or mozzarella cheese
- 6 cookedCalifornia asparagus spears, cut slightly smaller than tortillas
1. Lay tortillas on counter. Divide salsa between tortillas and spread evenly. Layer with ham, cheese then asparagus. Roll to enclose filling using a toothpick if necessary to keep rolled up.
2. Best wrapped in foil and warmed in the oven or in plastic wrap and warmed in the microwave. Also great as a portable snack to go at room temperature.
Serves 2
