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shaved asparagus pizza
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smitten kitchen | shaved asparagus pizza

shaved asparagus pizza

I had a shaved raw asparagus salad last month for the first time and was fascinated by it. It was tossed and tangled with olive oil, salt, pepper and a gratuitous amount of Parmesan cheese and while all of these things were wonderful, I felt they only interrupted the deliciousness that was the raw asparagus. I decided immediately that I had to make a pizza out of it, where the asparagus could be as uncluttered as possible.

Of course when I came home and Googled my idea — certain that nobody could have ever laid claim to such brilliance, such a stroke of asparagus genius, before me — I learned that I had been beaten to the punch by one Jim Lahey, who has apparently been serving a shaved asparagus pizza at Co. on 9th Avenue for months. Years, even. Foiled again! From Lahey, however, I learned all sorts of fancy-fancy things you can do with my simpleton ideas. For example, he shaves black truffles on to the pizza, and dots it with quail eggs. Lahey only uses extra virgin olive oil and forgoes the mozzarella entirely for knobs of tomme de savoie, a semi-firm French cheese cow skim milk cheese with a gray rind that I have no doubt will raise this pizza to previously unimaginable heights of deliciousness.