Easy Asparagus, Chive and Ripe Olive Pizza

This delectable pizza tastes like Spring! A light an crispy crust forms the perfect base for an unusual topping-- a flavourful balance of Parmesan and mozzarella  cheeses, chives, asparagus and ripe olives. Oven-baked, this healthy pizza makes a great lunch or snack. Pull some fresh asparagus from your garden patch or the produce stand, and enjoy this easy Spring recipe.

You'll need:

For the crust: Your favorite yeast or quick-bread or pre-made pizza crust. (I'm using a gluten-free yeast-raised bean and rice flour mixture)

For the Topping: 1/4 cup Parmesan cheese, finely grated; 1/4 cup mozzarella cheese, grated; 4-6 asparagus spears; 10-12 chives; 5-6 ripe olives (I used sun-dried red); 1 tablespoon olive oil; cayenne pepper powder sea salt to taste

Method: Prepare the pizza crust according to chosen recipe. Roll out or press into pizza pans.

Wash asparagus spears. Using a vegetable peeler, hold stalk by tough end, and peel off long strips. When you reach the core, set it, and the tip aside.  Discard tough stem end. Put the peeled strips in a large bowl.

Finely chop tips and inner core of asparagus stalks. Chop chives into tiny pieces or snip with scissors. Add to asparagus strips in bowl.

Remove pits and cut ripe olives into small pieces. Add to asparagus. Sprinkle with salt and cayenne pepper. Drizzle olive oil over top. Toss well to coat with oil.

Sprinkle the Parmesan cheese on the pizza crusts, and then cover with grated mozzarella.

Spread asparagus, olive and chive topping evenly over pizza crusts. Bake in a hot oven until crust is crisp and topping is lightly browned.

Remove pizza from oven. Cool slightly, slice and enjoy!

For thoughts about meditation in the kitchen, visit zen-cuisine: a mindfulness blog

Asparagus with Avocado-Cashew Hummus

Spring has sprung, and the asparagus is popping up in the garden. Here's a delightful recipe for asparagus, steamed and dressed with an elegant avocado-cashew hummus. Bursting with tangy citrus flavour and the nip of fresh ginger, this nutrient-dense vegetable dish is a winner. My lunch guest called it, "A Spring thing that was worth waiting for all winter!"

You'll Need: 1 bunch asparagus; 1 bunch fresh parsley; 1/3 cup raw cashews; 1 orange; 1/2 lemon;  small piece of ginger root; 1 teaspoon tamari sauce; 1/2 teaspoon cayenne powder; water. Hemp hearts for garnishing. Method: Soak cashews in fresh water for 1 hour to plump and soften.

 

Wash asparagus and snap tough end from stalks. Steam lightly. Set aside to cool. Chill in the refrigerator if desired.

Drain cashews. Chop ginger root into small pieces. Juice 1/2 lemon and orange and add to blender with cashews, ginger, cayenne powder, and 1 teaspoon tamari.

Blend cashews and citrus juices until thick and smooth. Remove stalks from parsley and separate leaves. Set 1 tablespoon aside for garnish. Pit and peel avocado, and put into blender with parsley. Blend, adding small amounts of water until the mixture is the consistency thick hummus. Chill until serving time.

To Serve: Arrange chilled asparagus on a plate. Spread some cashew-avocado hummus on top, and place remainder in a small bowl. Sprinkle both bowl and plate with hemp hearts and reserved parsley. Serve with a grain like millet or rice for a light but healthy lunch, or enjoy over toast as an unusual brunch item.

For thoughts about food and the art of cooking, visit zen-cuisine -- a blog about the art of mindful cooking.