Asparagus is my favourite vegetable of the Spring season. Every year I write a blog post saying this, and I think it will continue for as long as this blog lasts.
The last few years I have been lucky enough to have been on the radar of the Australian Asparagus Council and have received big deliveries of the freshest, new season specimens. What a delight!
Ever since I discovered roasting broccoli, I have been a bit obsessed with grilling and roasting greens. I just love the way it sucks out some of their moisture and intensifies their flavour with crispy, crunchy, caramelised bits. Very moreish.
Thereand#8217;s been no escape for broccoli, zucchini, kale and nowand#8230; asparagus.
We all know asparagus is divine dipped into hollandaise or a soft boiled egg yolk and#8211; but here we discover that it is also glorious when partially smothered in fresh, organic, mozzarella cheese. Only partially, because we want the tasty browned bits peeking out from under itand#8217;s yellow blanket.
Lemon is also a natural partner for this beautiful green veg, and this time it is incorporated in a silky lemon-infused oil to finish it off. Itand#8217;s absolute perfection.
Asparagus might seem a strange partner for pizza, as it really is best served al dente, however this pizza is a cheats version and only gets a very brief stint in the oven and#8211; keeping the asparagus nice and crisp. It was lovely as a light lunch with salad.
Do you crave new season asparagus? And do you make mini pizzas out of pitta bread?
Linking up with the gorgeous Veggie Mama’s Meatless Mondays. Click on through for lots more delicious vegetarian recipes!
Christie x
Asparagus wholemeal pitta pizzaand#8217;s
makes 4
- 4 wholemeal pitta pockets
- 4 tablespoons tomato paste
- 20 fresh oregano leaves
- 12 asparagus spears
- 1 cup grated mozarella cheese
- 4 tablespoons lemon infused olive oil (or plain olive oil)
1. Heat the oven to 200C. Place the pitta bread rounds onto a non-stick baking tray. Spread each one with 1 tablespoon of tomato paste and sprinkle with 5 oregano leaves.
2. Snap the woody ends off the asparagus and break into 3 pieces each. Arrange on top of the pitta pockets. Sprinkle the mozarella evenly over all four and season generously with freshly ground black pepper.
3. Place the tray on the top shelf of the oven and bake for 5-10 minutes until the cheese has melted and the bases are crisp. Drizzle with lemon oil to serve.
This recipe was proudly sponsored by the Australian Asparagus Council.
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