Our new grocery store sells some interesting produce that we've only ever seen on Chopped. White asparagus isn't too exotic, but I really wanted to use it in a recipe since I had never used it before. You can sub green asparagus if you'd like, but the white has a much more delicate flavor.
Inspired by Heather Cristo.
-1/2 cup Kalamata olives
-1 cup black olives
-1/4 cup sun-dried tomatoes
-1 tablespoon capers
-1 garlic clove
-1 tablespoon basil pesto
-1/4 cup extra-virgin olive oil
-1 refrigerated pizza crust
-4 ounces goat cheese
-8 stalks of white asparagus, sliced vertically in half
-Salt and pepper
Combine the olives, sun-dried tomatoes, capers, garlic, pesto, and olive oil in a food processor. Blend until smooth.
Top your pizza crust with the tapenade like you would a pizza sauce. Sprinkle the goat cheese over the tapenade. Heat a small skillet and add the white asparagus, then season with salt and pepper. Cook for 4-5 minutes or until slightly softened. Top the goat cheese with the white asparagus slices and then bake the pizza for 15-20 minutes at 425.
This pizza was really great, the white asparagus has a much more delicate flavor than green asparagus. The brine of the olive tapenade paired well with the tangy flavor of the goat cheese. We like trying unique recipes and this was unlike anything we had ever seen without using super exotic ingredients. vege