I'm loving the asparagus these days! I realize it's not technically asparagus season (which is typically sometime in April through late June), but my markets have been serving up tender, slim asparagus every week and I've been gobbling it down. So have my kids. We love it grilled with salt and pepper (on a well seasoned grill pan), but I decided to add a little flair to the veggie for dinner tonight. If you're a "meatless Monday" person, this works for you too!
Pizza with
Shrimp and Roasted Asparagus
You can replace the cream cheese with ricotta if you want - my kids aren't big ricotta fans.
1
bunch fresh asparagus, ends trimmed and cut into 1-inch pieces
1 pound frozen bread dough, thawed
according to package directions
8
ounces plain or vegetable cream cheese
1/4
cup prepared pesto (any variety)
1/2
pound cooked medium shrimp, peeled and deveined
1/2
cup crumbled herbed feta cheese
2 teaspoons extra virgin olive oil
Preheat
oven to 450ºF.
Immerse
the asparagus in boiling water and cook 1 minute.
Drain and set aside.
Roll
the dough out into a large circle or rectangle, about 1/4-inch thick and transfer to a
baking sheet. Combine cream cheese and
pesto and mix well; spread the mixture all over the crust, to within 1-inch of the
edges. Top the cream cheese mixture with the shrimp, asparagus and feta.
Brush the edges of the crust with olive oil.
Bake 12-15 minutes, until crust is golden brown. Enjoy!
Serves 4
FreeDigitalPhotos.net, SOMMAI
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