Asparagus Season

It's spring!

Kind of.

Yes, it's still a little cold, but it's still light out after work which gives me hope.  It also makes me crave green veggies.  I love spring vegetables - asparagus, leeks, spring onions, etc.

Just my luck, the asparagus is finally starting to look good in the grocery store.  (I prefer it super thin.)

I love to let it simply roast and shine in it's own asparagusy splendor.

Asparagus "Pizza"

To make it a bit special, I roasted it on pizza dough. Other than that, there isn't really anything pizza about it.

Side Note: When making pizza dough, I always make more than I need, and freeze extra in small balls.  I took it out to defrost before I left for a cooking session, so when I got home all I need to do was roll it out and top it.

How to Make it: 

• I rolled it out the dough really thin, so it breaks almost like a cracker.
• Laid the asparagus on top.
• Drizzled with olive oil.
• Add a sprinkle of Parmesan cheese, salt and pepper.
• Roast at 375 until golden.
• Serve with red pepper flakes and extra cheese. Oh, and maybe a side of seared steak medallions (We happened to have some venison in the freezer calling our name.)

Super easy right?  Definitely makes work nights more enjoyable when you can just pull out pre-prepped dinner!

This recipe would be delicious with any vegetable that you typically roast.... Red onions? Leeks? Broccoli? Red Peppers? Zucchini?