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Roasted Asparagus & Feta Pizza

Spring has well and truly sprung. Trees and shrubs are blooming and I love the blossom on the fruit trees. When it rains, there is that smell in the air, earthy and fresh. It's intoxicating. Early May is an extremely busy time of the year for us at the Market Garden. There is a lot of ploughing, sowing of seeds and planting in the fields. Harvest wise, it's a quiet time. But there is one vegetable that is the star of May - asparagus.

British asparagus tastes a million times better than the foreign import stuff. If you can grow it yourself, then do, but be aware that you cannot harvest it for at least three years! If you are going to buy bunches of it, then buy British and buy local.

I flipping love the stuff and I'm eating it several times a week as it's such a short season. I like it with pasta and in risottos, as well as just steaming it gently and serving it on the side or with an egg. This week I also made it into a tart with some baby leeks and a strong cheddar. Today, I wanted to use it for lunch. So I chose to make it the star of a homemade pizza.

Asparagus, red onion and feta pizza

Firstly I roasted the asparagus spears in a little olive oil along with some lemon thyme stalks for about 30 minutes in the oven.

Using pizza dough that I had already made*, I rolled out two small oval shaped pizzas and spread the tops of  them with tomato puree and a sprinkling of dried oregano.

I then scattered some red onion (which I caramelised in a little butter), the asparagus spears, some chopped cherry tomatoes and a few cubes of feta cheese.

I then baked it in a hot oven for ten minutes. Once it came out, I popped on a little wild rocket and some shaved vegetarian parmesan.

And that's it. Perfect for lunch or maybe served for supper with a lovely glass of white wine.

 *I use Hugh Fearnley-Whittingstall's recipe which can be found 

here

, it's perfect as you can make up a full batch, use what you need, and then pop the rest in the freezer.