just so i’m clear from the get-go and you don’t think i’m trying to pull a fast one on you, this asparagus ricotta pizza is lifted straight from one of my favorite spring pastas, asparagus ricotta pasta (are we sensing a similarity, based on the names?).
asparagus is always one of the things i most look forward to each spring. i think it’s because asparagus is one of those vegetables that the food industry has not yet managed to pervert into a yummy year round crop. i can buy decent broccoli year round at my local chain grocery store but asparagus? i’ve learned the hard way to steer clear of those super fat stalks of asparagus sitting on the shelf in january. (here’s an interesting article i found on asparagus farming.)
which means that once asparagus season does arrive, i tend to go into overdrive, creating as many recipes as possible with it. last year alone, we roasted it in a skillet, then put the leftovers in scrambled eggs, combined it with quinoa, feta, and pistachios to make a grain salad of sorts, and finally, of course, combined it with pasta and ricotta.
this also means that you can have a choose-your-own-adventure with the leftover ricotta, depending on the container size you buy: if you have 4 oz. of ricotta left, the remainder can go in the pasta version of this combination. if you have 12 oz. of ricotta left, you can make stuffed shells with peas and burrata, which doesn’t contain asparagus, but does have a spring vibe from the peas. choices!
regardless of what you do with the leftover ricotta, i do hope you’ll give this pizza a try, as i think i like it even better than the pasta version and, given that i’ve gotten my pizza making technique down, i think it’s even easier than the pasta because you don’t have to cook the asparagus separately. if you try both, let me know in the comments which one you prefer! enjoy!
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