Spring time is when food starts to become more fun for me. All the interesting produce starts to slowly come into season again, teasing their way forward to the bounties of summer. One such beacon for me: asparagus. I love the stuff and will probably be eating it on a nearly daily basis in all forms for as long as it is locally in season.
I tend to love asparagus prepared simply–either grilled with a bit of citrus or paired with something tangy and creamy. This dish leans more in the latter direction: a freshly made pizza topped with asparagus, wilted swiss chard, and goat cheese. Do I tend to overdo it in the quantity of toppings when I make my own pizza? Maybe according to some, so top your pizza with however much you see fit–me? I’ll just be looking for excuses to eat more asparagus and this light pizza just screams spring-time for me.… click to read more…
