Shaved Asparagus Pizza

by Alison Blanchard

Farm Direct Coop member Alison adapted this recipe from Smitten Kitchen after the early spring share pickup featuring asparagus. Between the time of her submission and posting this recipe for all, I had the opportunity to give this a whirl in my kitchen. I can totally vouch for its tastiness utilizing fresh lemon as I had no preserves. Enjoy!



Pizza Dough, store bought or homemade – Alison’s favorite is the Bobby Flay recipe

1/2 lb fresh asparagus
2 cups mixed mozzarella and parmesan cheese
2 tsp olive oil
salt and pepper to taste
1 lemon, preserved or fresh


1. Preheat oven to 450.
2. Peel the asparagus pieces using the tough end as a handle, toss with olive oil, salt and pepperDSC_0816
3. Stretch dough to cover pizza stone or baking sheet. Cover with cheese, top with asparagus. If using preserved lemon, chop up into small bits and spread over asparagus.
DSC_08174. Bake 15 – 20 minutes or until edges are lightly browned and cheese is bubbly.
5. Remove from oven and if using fresh lemon, squeeze juice of half lemon over the pizza.


CSA Eggs And Asparagus: Fritatta

From this:

To this:

It was such a busy and fun weekend! We had date night on Friday night, and a rock climbing class Saturday, followed by a trip to the North End for replenishing some of our favorite kitchen staples. I spent most of Sunday in the kitchen (things I made: muffins and turkey/egg puffs, a roasted chicken, artisan bread and pineapple quinoa. Make the quinoa. I am not kidding. Make it.)

If you’re in the North End, our favorite places to go are Polcari’s Coffee and Salumeria Italiana. Polcari’s sells tons of spices and dry goods – SO inexpensive. We picked up chick peas, French lentils, couscous, vanilla beans, pignola nuts, parsley, peppercorns, oregano, basil, cumin, chili powder – all for $20. Salumeria is a small heaven on earth. They sell this Rubio balsamic vinegar that is about as thick as maple syrup. I have mentioned it several times on this blog before, but it’s worth every single penny. We also picked up proscuitto, pecorino romano, and a tube of tomato paste (great for so many things). We also got strawberries, squid ink fettucine and whole wheat angel hair pasta. 🙂

In case you wanna see our haul:

Back to my point! The fritatta. This CSA asparagus is gorgeous. I’d nearly forgotten how great CSA veggies are. I found a low fat recipe for frittata and it made a really lovely Sunday lunch.

My adaptation:

3 eggs

1/3 cup egg whites

3/4 cup low fat milk

1oz smoked gouda cheese, diced

2 cups mushrooms

several springs fresh thyme

1/4 cup dry white wine (I used a dry Reisling that I love to cook with)

8 asparagus spears

good handful of fresh parsley, chopped

salt and pepper to taste

Preheat oven to 350.

Whisk eggs and milk together. Add salt, pepper, parsley and cheese. In a pan on the stove, sautee mushroom in a bit of olive oil, until they start to reduce in size. Add fresh thyme, and wine. Add salt and pepper. Let the wine cook off (about 10 minutes). Before adding mushrooms to egg mixture, strain through a fine mesh strainer, to avoid having too much liquid in the fritatta.

Lightly grease or spray your pan (I like using a bit of coconut oil). Pour in mixture, and arrange asparagus spears on top, in any fashion you prefer. Cook about 40 minutes, or until set.

Asparagus Souffle

By Salem Depot Member Stefanie Timmermann

Inspired by our early delivery of asparagus and eggs, Salem member Stefanie Timmermann created this luscious soufflé. She says:This is a mild dish that compliments the delicate taste of the asparagus and that even my 8-year-old picky eater liked to eat. The protein in all the eggs serves well as a meat substitute.”

•2 bunches asparagus

•9 eggs



•8 oz. sour cream

•juice of ½ a lemon

1) Preheat oven to 350