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Asparagus Goat Cheese Pizza

Asparagus Goat Cheese Pizza

Asparagus Goat Cheese Pizza

As our asparagus patch winds down for it’s first productive year, I wanted to make something different with our last cutting.

How about Asparagus Goat Cheese Pizza? I ran across a recipe that was written in…..you guessed it French (if you are new to our blog I am a huge French/France fan). Now translations sometimes do not go as you plan. Some words do not translate into the same products or instructions…….well lets just say, if I ever had to cook in France I may not do so well…….

That being said, I decided that perhaps my best approach was to make my own recipe and forget the translation. If you would like to see the original recipe take a look at the  La popotte de Manue website. It is all written in French but is a very pretty website.

So, on to my version, I liked the idea of the asparagus and goat cheese, and adding bacon…….well, its bacon…… you can add bacon to anything and have a winner!

We always have onions on pizza, and red onions have the color and taste that are just right for this pizza. I wasn’t sure about the cream and egg mixture as the “sauce” but it lent a creaminess when mixed with all the other ingredients.

You can make your own dough or buy a ready made dough. Do use dough and not a pre made crust, as you need to make a rim so the egg mixture stays on the pizza, and isn’t a giant mess in the bottom of your oven.

So, for our final cut of asparagus, we give the Asparagus Goat Cheese Pizza a big thumbs up and we think you will too!!!!

Asparagus Goat Cheese Pizza Collage

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Asparagus Goat Cheese Pizza

Asparagus Goat Cheese Pizza

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Pizza
  • Method: Bake
  • Cuisine: American

Scale

Ingredients

  • 1 fresh pizza dough
  • 2 cups asparagus, cut into 1 inch pieces
  • 4 slices bacon, cooked and crumbled
  • 1/2 small red onion, sliced thinly
  • 3 oz goat cheese, crumbled
  • 2 eggs
  • 2 oz heavy cream
  • Salt and pepper
  • Basil for garnish

Instructions

  1. Preheat oven to 400*
  2. Cook bacon until crisp, cool, crumble and set aside.
  3. Slice red onion and set aside.
  4. Cut asparagus into 1 inch pieces and set aside.
  5. Prepare the pizza dough. You can make your own dough or use a purchased dough. Roll dough into a 12 inch round and place on pizza stone or cookie sheet.
  6. Whisk together the cream and eggs, salt and pepper.
  7. Place the asparagus,bacon, red onion and goat cheese on the dough. Pour the egg cream mixture over the top.
  8. Bake at 400* until crust is browned and the topping is starting to turn golden, about 15-20 minutes. Garnish with basil.
  9. Slice and enjoy!

Keywords: pizza, asparagus, goat cheese, bacon, onion, bake

 

Cream of Asparagus Soup

Cream of Asparagus Soup

Cream of Asparagus Soup

Cream of Asparagus Soup……….even the name sounds silky and elegant. That is just what this soup is, and it has no cream in it………What you say no cream?????

I know I was amazed too! I have made plenty of cream soup, but they have all got their creaminess from heavy cream. But heavy cream has a lot of calories, and a lot of fat so, what to do to reduce that??

I have seen recipes what have used instant potatoes to thicken soups, so I wondered if a regular potato would work. Low and behold it did! Adding some onion and garlic to the asparagus gave it just the right underlying taste. The only other thing it needed was salt and pepper.

Cream of Asparagus Soup 1

Now, I have have one of those handy immersion blenders, and next to my Kitchen Aide stand mixer, it is one of the best gadgets I own. It works like a blender but with NO, I repeat, No big mess to cleanup after, just plug it in, stick it in your pan, and blend away. There are many versions on the market, do yourself a favor and get one…….. you won’t be sorry.

Now, I did want to add just a touch of cream with out using cream, so sour cream (low-fat) is a great substitute. You just need a small amount to make a big impact.

I garnished the soup with some beautiful reserved asparagus tips that I blanched until just tender crisp, and just a few slivers of parmesan cheese.

Serve it with a rustic loaf of French bread, and it’s a great light lunch or dinner.

Of course, as always if you have your own asparagus …………….Yum! I am still gushing over ours, it is fabulous!

Cream of Asparagus Soup Collage

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Cream of Asparagus Soup

Cream of Asparagus Soup

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Cook
  • Cuisine: American

Description

Cream Soup with out the cream!


Scale

Ingredients

  • 1 pound asparagus
  • 2 teaspoons butter
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 medium russet potato, peeled and diced
  • 4 cups chicken stock
  • 3 tablespoons low fat sour cream
  • Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. In a large pot, melt butter over low heat. Add onion and garlic, sauté on low for 3-4 minutes.
  2. Trim asparagus, removing tough ends, and cut into 2 inch pieces, reserving the tips for garnish
  3. Add diced potato and asparagus pieces to onion and garlic in the pot. Add chicken stock and season with salt and pepper. Cover and cook for 20-25 minutes or until asparagus is very tender. While asparagus is cooking, blanch tips until tender crisp, cool under running water and set aside for garnish.
  4. Remove from heat and using an immersion blender puree until smooth (alternately you can puree mixture in a regular blender in batches, then return to pot). Stir in sour cream until well blended.
  5. Ladle into serving bowls, garnishing with asparagus tips and parmesan cheese.

Keywords: asparagus, soup, healthy,