I stumbled apon the most interesting looking recipe for Asparagus Pesto from The Galley Gourmet.  We love asparagus, probably eat it at least once a week – and while I don’t love the funny smelling pee that follows, it’s definitely worth it! So I was really intrigued by this recipe, as I couldn’t really picture the taste of it in a pesto.

And then I thought of those cute little Asparagus bundles, maybe you’ve seen them – a few spears of Asparagus wrapped by a piece of yummy prosciutto – mmmm….a great combo.

There are 2 things we love to put on pizza – one of them is prosciutto and the other is pesto, so what could be better than asparagus pesto on a pizza accompanied by prosciutto and mozzarella? It’s a match made in heaven!

So first, the pesto:

Asparagus Pesto


12 ounces asparagus, trimmed and cut into 1-inch pieces

1 garlic clove, minced

1/2 cup freshly grated Parmigiano-Reggiano

1/3 cup extra-virgin olive oil

1/4 cup sliced almonds, lightly toasted

1 tablespoon chopped fresh flat-leaf parsley

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1) In the bowl of a food processor, process all the ingredients into a thick consistency.
2) Season to taste with more salt and pepper if needed.
Now the good part – assembling your pizza:
1) Roll out your favorite pizza dough (ours is this – a must try for Boston-area peeps!  Preheat oven to 500 degrees.
2)  Assemble layering pesto, mozzarella cheese and then prosciutto on the top.
3) Bake for about 10 minutes, or until you’ve reached your desired level of done’ness.  To each his own!
It was a very different pizza from our standard meat lovers or margharita, but I personally really liked the flavor.  The asparagus wasn’t overpowering and the prosciutto really complimented it nicely.  Definitely a fresh new idea for your pizza rotation and worth the funny smelling pee 🙂