Step into spring with asparagus. Available from September to March, locally grown Australian asparagus is the perfect addition to your spring cooking.
Leah Itstines’ asparagus pizza with ham and cheese
Serves 2 | Prep: 15 mins | Cook: 20 mins
Ingredients
- 2 pita breads, oiled
- 4 asparagus spears, peeled
- 1 cup mozzarella cheese, grated
- 2 Tbsp parmesan cheese
- 4 slices ham off the bone, roughly torn
- 2 Tbsp balsamic glaze, to drizzle
- pinch salt
- pinch pepper
- pinch chilli flakes
Method
- Preheat oven to 180°C. On a small pan, heat over a medium to high heat.
- Place oiled pita bread and cook for 1-2 minutes on each side to slightly crisp up. This isn’t a necessary step, but stops it becoming soggy in the oven.
- Add cooked pitas to a lined baking tray and evenly divide the mozzarella, parmesan, ham and asparagus spears.
- Add a small pinch of salt, pepper and chilli flakes to each pizza.
- Place into the oven for 15 minutes or until cooked to your liking. Drizzle balsamic glaze over each of the pizzas.
Asparagus pesto grilled chicken pasta
Serves 4 | Prep: 5 mins | Cook: 15 mins
Ingredients
- 2 bunches asparagus, trimmed
- 1/4 cup basil leaves
- 1/4 cup pine nuts or walnuts
- 1 clove garlic, crushed
- 1/4 cup olive oil, plus 2 tsp extra
- 1/4 cup grated parmesan cheese
- 1 Tbsp lemon juice
- 500g pasta spirals
- 400g chicken breast
- sea salt and cracked black pepper
Method
- Blanch one bunch of asparagus in boiling water for one minute until bright green. Immediately drain and refresh under cold water.
- Place blanched asparagus, basil, nuts and garlic into the bowl of a food processor and pulse until ingredients are finely chopped. Add 1/4 cup olive oil and blend to combine. Add parmesan, lemon juice, and a good pinch of salt and pepper, and pulse once or twice to incorporate.
- Prepare pasta according to packet directions. While pasta is cooking, drizzle chicken breast with one teaspoon of the oil and season with salt and pepper. Cook on a preheated grill pan or barbeque for 3–5 minutes each side – depending on thickness – until cooked through.
- Set chicken aside to rest.
- Toss the second bunch of asparagus with remaining 1 teaspoon of oil and cook on a hot grill pan or barbeque for 3-4 minutes until bright green and tender-crisp. Cut grilled asparagus into bite-sized lengths.
- Drain pasta, reserving 1/2 cup of cooking water, and return pasta to the pan. Stir through asparagus pesto, adding a bit of the reserved water to create a sauce. Serve pesto pasta topped with grilled chicken and asparagus
Recipes courtesy Australian Asparagus [asparagus.com.au]
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