Last Wednesday, I prepared asparagus pizza and a strawberry salad for dinner. It took less than thirty minutes, but felt gourmet. The pizza with the salad is satisfying, yet light. You can taste springtime.
I got the recipe for Asparagus Pizza with Hazelnuts and Mint here. We’ve had a warm spring here in Portland, and I already had plenty of mint available in my garden. I substituted vegan “mozzarella cheese” and used a ready-made crust to make it even faster. Since I used a store-bought crust, I followed the package’s cooking directions.
To prepare the strawberry salad, simply place sliced strawberries on top of spinach or greens. Sprinkle on some chopped nuts of your choice (try hazelnuts, pecans, or walnuts). Serve the salad with a balsamic vinaigrette. I came up with this recipe recently, and since then, it’s been my vinaigrette of choice.
Balsamic-Mustard Vinaigrette:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon whole grain mustard
- salt and pepper to taste
Whisk all ingredients together in a small bowl or jar. This is enough for two people’s salads.
If you’re looking for more ways to use asparagus, also try my Asparagus Risotto. I don’t think I can eat this vegetable too often during the spring! What’s your favorite way to serve asparagus?
Grow. Cook. Write. 
Oh my gosh, this looks delicious! And so springy!
The perfect spring meal, along with something rhubarb for dessert.