Fresh asparagus, two ways
Stock up on this versatile veggie for a tasty soup or an easy-to-make Greek-style pita pizza with ricotta
Asparagus is in season, and its fine flavour and colour always inspire me to prepare it in all sorts of ways.
In today’s soup recipe, I blended it with canned artichokes and flavoured it Italianstyle with such things as basil, garlic and Parmesan cheese. The end result was a very tasty soup you could serve for lunch with good bread.
I kept the Italian/Mediterranean theme going in today’s other recipe, a pita pizza topped with a creamy, lemon-zest-flavoured ricotta cheese mixture, bright green asparagus and other accents. The pita pizza can be served on its own or with a salad.
B.C. asparagus is sold at some grocery stores and farmers markets that are still operating during the COVID-19 pandemic. You can also buy asparagus direct from a few farms.
To find a list of farms that sell it, go to the Southern Vancouver Island Direct Farm Marketing Association website, islandfarmfresh.com, click on menu and search asparagus.
Asparagus Ricotta Pita Pizza
Creamy ricotta and bright green B.C. asparagus star in these easy-to-make pizzas, which use Greek-style pita for their base. Serve wedges of the pizza as a snack or an appetizer. Or turn them into lunch or dinner by serving them with a caesar or green salad.
Preparation time: 25 minutes Cooking time: 15 to 17 minutes Makes: two pizzas, about three or four servings 6 to 8 asparagus spears, with the tough lower part of each spear removed 1 (250 mL) tub ricotta cheese (about 1 cup) 1/4 to 1/2 tsp minced fresh garlic 1/2 tsp finely grated lemon zest • salt and freshly ground black pepper, to taste 2 Greek-style (pocketless) pita bread (see Note) 2 tsp extra virgin olive oil 2 to 3 Tbsp freshly grated Parmesan cheese, or to taste 1 to 2 tsp lemon juice 4 to 6 fresh basil leaves, thinly sliced, or to taste
Bring a small pot of water to a boil. While it’s coming to temperature, cut each asparagus spear in half lengthwise. Cut each half piece of asparagus, crosswise, into about two-inch-long pieces.
Add the asparagus to the boiling water and cook two minutes, until bright green and just tender.
Drain asparagus, cool with ice-cold water and drain again. Set asparagus on a plate, pat dry with paper towel or a kitchen towel and set aside until needed.
Set an oven rack in the lower third of your oven. Preheat oven to 425 F. Line a large baking sheet with parchment paper.
Set the pita on the baking sheet. Combine ricotta, garlic and lemon zest in a small bowl; season with salt and pepper. Spread the top of each pita with the ricotta mixture. Set some of the asparagus on each pita. Drizzle asparagus and ricotta with the olive oil, then sprinkle with the Parmesan cheese.
Bake pita pizzas in the lower third of the oven for 13 to 15 minutes, or until piping hot and the bottom of the pita is crispy. Transfer pita pizzas to a cutting board and let rest a minute or two. Drizzle with lemon juice, sprinkle with basil, cut into wedges and enjoy.
Note: Greek-style pita bread is sold in the deli department of many supermarkets. I used pita bread from the Vancouver Island company Eugene’s. You’ll find a list of stores selling it on their website, eugenes.ca.
Asparagus and Artichoke Soup
In this soup, B.C. asparagus is simmered and blended with canned artichokes hearts. The potatoes help to thicken the soup and Parmesan cheese further enhances its flavour.
Preparation time: 25 minutes Cooking time: About 25 minutes Makes: about six (1 cup) servings 1 (14 oz./398 mL) can artichokes hearts 2 tsp olive oil 1/2 medium onion, diced 1 large garlic clove, chopped 3 3/4 cups vegetable or chicken stock or broth 3/4 cup water 1/2 lb. asparagus, tough lower stems removed, spears cut into 1-inch pieces 1 1/2 cups peeled and cubed yellow-fleshed or russet potatoes 1 tsp dried basil • salt and white pepper, to taste • freshly grated Parmesan cheese, to taste
Open the can of artichokes and drain well. Pick up of one of the artichokes, pull its leaves off and set them on a cutting board. Thinly slice those leaves, set them on a small plate and set aside until needed for garnishing the soup. Set the remaining artichokes on the cutting board and coarsely chop.
Place oil in a soup pot set over medium, medium-high heat. Add the onion and garlic and cook and stir three minutes. Now add the stock (or broth), water, asparagus, chopped artichokes, potatoes and basil.
Bring the soup to a gentle simmer, lowering heat as needed to maintain that simmer. Simmer soup until asparagus and potatoes are quite tender, about 15 minutes.
Purée the soup in a food processor or a blender, or right in the pot with an immersion (hand) blender. Return soup to a simmer, taste, then season with salt and pepper, as needed.
To serve, ladle soup into heated bowls, top each soup with some of the sliced artichoke hearts, Parmesan cheese and parsley, if using, and enjoy.