Oh for Pete’s sake…!

“Oh for Pete’s sake!” is a phrase you will often hear from my husband this time of year. He exclaims it around dinner time when yet more asparagus shows up on our dinner table. For about 6 weeks every spring it shows up in various forms from early April to late May. While Spring also brings Ramps, radishes, Morels and fiddleheads, asparagus plays the season’s leading role and makes its presence known, center stage.

“Oh for Pete’s sake!” is a phrase you may also utter a lot during this time of year when I come out with yet another asparagus recipe - there’s fried rice, Hollandaise, a quinoa salad and lots and lots of stir-fries. Why? Because at this time of year it is plentiful and delicious.

Just watch your language when the tacos appear.

Asparagus Prosciutto and Mozzarella Pizza

A classic white pizza topped with Ricotta, fresh Mozzarella and Parmesan gets a salty, richness from Prosciutto and sweet-freshness and from thinly shaved asparagus . A splash of white balsamic vinegar adds just the right amount of acidity to balance all the cheese and delicious dough.

For pizza:

• 1 12” pizza crust or fresh dough

• 2 cloves garlic minced

• 2 tbs olive oil

• 1/2 cup ricotta cheese

• 1 large ball fresh Mozzarella, about 1/2 lb

• 1/4 cup shredded Parmesan

• 2 oz thinly sliced Prosciutto

For asparagus:

• 1/4 lb asparagus, thinly shaved on a vegetable peeler

• 1 tbs olive oil

• 1 tsp white balsamic vinegar

• Red pepper flakes

Directions:

• If using, place your pizza stone in the oven. (if not you can use a sheet pan later.) Heat oven to 500 F.

• Shape dough into a 12” crust. Lightly dust a sheet pan or pizza peel with cornmeal and place crust on top.

• In a small bowl mix together garlic, olive oil and ricotta cheese. Spread evenly over the crust. Thinly slice fresh Mozzarella and spread evenly over pizza. Top with prosciutto.

• Transfer pizza from peel onto the stone or, if using a sheet pan, place in the oven. Bake for 7-10 minutes until lightly browned on crust and cheese is bubbling.

• While pizza cooks, toss together asparagus, olive oil and white balsamic vinegar. Season to taste with salt, pepper and a pinch of red pepper flakes if desired.

• When pizza comes out of the oven immediately top with asparagus. Let rest for 3-5 minutes, slice and serve.

TIP: Don’t top pizzas too heavily or they won’t slide off the peel into the oven.