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.