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.

Airy and light-tasting yet just a little decadent, this soufflé combines sweet, crisp asparagus, salty, gamey Prosciutto and sharp, nutty Gruyère cheese in one spring dish that is perfect from breakfast to dinner.