Pizza Today - April 2019 - 31

A

fter a long winter, asparagus is
one of the first signs of spring,
a preview of the bounty of fresh
produce that is beginning to come available. Its season varies around the country
and typically ranges from February to June,
with April being peak asparagus month.
Those gorgeous spears have a unique
flavor that is bright, clean and a bit earthy.
It's a versatile vegetable well-deserving of a
spot on your menu in salads, pastas and as
a pizza topping. You do not have to settle
for the green variety, either. Although more
challenging to source, white and purple
bunches can make a beautiful presentation
and generally have a milder flavor.
Asparagus pairs well with proteins like
bacon, prosciutto, pancetta, chicken and
egg. Lemon and garlic are a perfect accompaniment to asparagus. Herbs like tarragon,
chives, dill and rosemary can stand up to
the strong flavor of asparagus.
There is a wide selection of cheeses
to pair with asparagus. You can go mild
with mozzarella, fresh mozzarella, ricotta,
fontina or burrata. Add a bold complement
like Parmesan, Pecorino, bleu cheese or
goat cheese.
WHEN INSPECTING YOUR PRODUCE
DELIVERY, FRESH ASPARAGUS BUNCHES
SHOULD BE VIBRANT GREEN WITH DARK
GREEN OR PURPLE-TINGED TIPS. Stalks

should be firm. If it's bitter, sour or has lost
its snap, the asparagus is past its prime.
Bunches should be stored in the coolest
part of your refrigerator, away from the
walk-in door. Shelf life is normally three to
four days when stored properly.
Asparagus may be used in their original
long spear form or cut stalks into one- or
two-inch pieces. Be sure to trim off the
woody ends. One of the best methods for
pizza is to shave the stalks length-wise with
a peeler. The ribbons present beautifully.
In addition to using asparagus raw, it
can be prepared in a number of ways -
blanched, steamed, sautéed or roasted.
However, it is easy to overcook and end
up a soggy mess. It's better to have a little
crunch than mush.
ASPARAGUS THREE WAYS: Try out the

following pasta, salad and pizza recipes that
make asparagus shine.

Spring Lemon Garlic Penne
The season calls for a light, flavorful and
fresh pasta. This is a super simple pasta that
can be made to order.
1 cup asparagus, cut into 2-inch pieces
6 ounces cooked penne rigate
6 ounces cooked chicken breast, cut into
strips
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 teaspoon fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1 lemon, zest and juice, divided
½ cup chicken stock
1 Roma tomato, diced
Crushed red pepper flakes
¼ cup Parmesan, shaved
Salt and pepper to taste
Sauté asparagus, garlic, rosemary and
crushed red pepper until asparagus turns
bright green. Add tomato and continue
to cook until slightly soft. Add penne, Parmesan, lemon juice and half of the lemon
zest, 2 tablespoons olive oil and chicken
stock. Cook for 2 minutes. Plate pasta
and top with chicken, Parmesan, parsley,
pinch of lemon zest, salt and pepper.

Asparagus and
Potato Niçoise Salad
While this salad may be French in
origin, it has become popular on American menus. Traditionally, it's made with
tomatoes, hard-boiled eggs, Niçoise olives,
anchovies and olive oil. There are several
variations. Some include green beans and
potatoes. This is the perfect recipe to substitute the green beans for asparagus spears.
Allow customers to add on grilled salmon
or tuna.
1 cup spring mix
¼ cup Kalamata olives, halved
½ cup red potatoes, cooked, chilled and
cut into wedge halves
½ cup asparagus, cooked, chilled and cut
into 2-inch pieces
¼ cup roasted red pepper, sliced
2 tablespoons capers
1 hard-boiled egg, halved
3 tablespoons Dijon vinaigrette

Arrange spring mix in the center of a
plate. Add potatoes and asparagus, followed by red pepper, olives and capers.
Top with hard-boiled egg. Serve with side
of Dijon vinaigrette.

Shaved Asparagus
and Egg Pizza
Egg and asparagus go so well together
that this breakfast-style pizza can be served
all day long. For extra panache, roast the
asparagus tips with olive oil, salt, pepper
and a squeeze of lemon and then sprinkled
around the pizza. You can go heavy on the
shaved asparagus so that you create the
perfect nest for the egg to sit in.
1 cup asparagus, shaved
2 eggs
¼ cup bacon, crumbled
Squeeze of lemon
Grated Parmesan
¾ cup mozzarella, shredded
2 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
Crushed red pepper
Salt and pepper, to taste
Bring pot to boil and blanch shaved
asparagus for 2 to 3 minutes, then
immediately transfer to cold water bath
and dry. Place shaved asparagus into
a bowl and mix with ½ tablespoon of
olive oil, salt and pepper. Stretch dough
ball into 12-inch disc. Spread olive oil
over entire dough. Sprinkle minced garlic
around pizza. Add mozzarella, leaving
a ¼-inch edge. Evenly distribute shaved
asparagus, leaving a 2-inch diameter on
both sides of the center, building "nests"
for the cracked eggs to be added later.
Bake until cheese just begins to brown.
Remove from oven, distribute crumbled
bacon. Crack one egg on each side in
the "nests". Return to oven and continue
baking until egg whites are soft and yolk
is still runny. Remove from oven and dust
with Parmesan, crushed red pepper, salt
and pepper. Cut in 4 slices, splitting the
yolks for each piece. n
DENISE GREER is

Pizza Today.

Executive Editor at

A P R I L 2 0 1 9 / P I Z Z AT O D AY. C O M / 3 1
http://www.PIZZATODAY.COM
Pizza Today - April 2019

Table of Contents for the Digital Edition of Pizza Today - April 2019
