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.


Mmmm…Lemon Syllabub

It’s kind of a fun word, right? Anne emailed me this recipe last Friday, and I read it on the train and immediately made it when I walked in the door. As it turned out, I had everything with which to whip it up. She was out of cream, and I did the test run.

What exactly IS syllabub, right? Here’s what Wikipedia says:

Syllabub, noun. (also sillabub, sillibub) is a traditional English dessert, popular from the sixteenth to the nineteenth century. It is usually made from rich milk or cream seasoned with sugar and lightly curdled with wine.

Now, I have no idea why the original image is so yellow, as cream and lemon juice (and even the zest of one lemon) yielded a very pale result for me. Anne and I speculate that food coloring may have been involved. But I digress. So, with that…if you’re looking for something super easy to make, that tastes impressive? Make this.

  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 1/4 Reisling wine
  • 2 tbsp lemon juice
  • zest of 1 lemon
  • mint leaves for garnish
  • lemon slices for garnish

Using a mixer, whip cream and sugar until fluffy. It should hold peaks and look like whipped cream. Add in wine, lemon juice and zest. Continue to beat on a high speed for about a minute. Place into glasses and leave to chill in the refrigerator for about an hour or more. Garnish with lemon slices and mint.