• Urban Graze - Liz Talley

Asparagus Mint Pizza

This is a very special spring pizza. See variation below- also delicious!

Mushrooms are a good addition, should you happen to have some on hand. If you use morels, they MUST be pre-sauteed before adding.

Preheat oven to 425.

Puree in a food processor or blender, and set aside:

1- 14 oz. can white/cannellini beans, drained and rinsed

2 Tbsp. olive oil

2 Tbsp. lemon juice

1 small clove garlic, minced

Dash of salt and pepper

Spread puree over a prepared pizza crust.

Toss together to coat thoroughly, then scatter over the pizza:

2 c. 1" asparagus pieces; cut thinly on diagonal

2 tsp. olive oil

½ tsp. lemon juice

Top with:

¼ c. snipped fresh mint (+ more if you like mint!)

¼ c. feta cheese crumbles

¼ c. slivered almonds or pine nuts

Bake for 12-15 minutes, or until nicely browned.

A really yummy, and super quick "raw" variation:

Brush 4 pitas or naan with olive oil, sprinkle with salt, and place on a parchment lined baking sheet.

Bake for about 8-10 minutes, or until golden brown.

Spread with puree, and top with asparagus pieces, mint, cheese, and nuts. Enjoy!

Another cool idea: instead of using asparagus pieces, substitute with "ribbons"- use a vegetable peeler to shave the stems. Save leftover portions of asparagus for another use later.

Recipe created or adapted by Liz Talley, Urban Graze

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