10.19.2011

good bye for now, asparagus

It's definitely the end of the line for local asparagus this year.  Before moving here, I had no idea Washington was so big on their asparagus crop but I have ended up eating it quite a bit.  For dinner last night, I made roasted asparagus and prosciutto pizza.  It takes about 10 minutes and was a win.

Because I hear pictures make a blog more interesting, here are the ingredients:


Manchego cheese
Garlic naan
Asparagus
Prosciutto

 Preheat the oven to 400F.  Trim off the woody bottoms of the asparagus and lay them out on a baking sheet.  Drizzle them with olive oil and salt/pepper.  Go light on the salt because the prosciutto is salty.  Pop them in for about 5 minutes to start the cooking process.  In the meantime, shred the cheese on the naan and arrange some torn pieces of prosciutto.  When the asparagus comes out, chop it as small as you like and add it on top of the naan.  Put it back into the oven until it's done to your liking.  I did about 5 more minutes because I wanted a soft and chewy crust. 

This was super tasty and quick.  I'm kind of bummed though because I think I'll need to wait until spring before the asparagus is back in season to make it again. 

2 comments:

Steve Juntikka said...

You should attempt to duplicate Grandma Freda's pepperoni pizza. Mmmmmm.

Leighann said...

I could attempt it but I'm not sure if I'm at the skill level to attempt the best pizza ever.