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Cook: Shaved Asparagus Flatbread

I’m currently in major love with asparagus.

I love it wrapped up in bacon with eggs.

I love it in pasta.

I love it in different pasta.

See, I am totally, completely, crazy in love with asparagus so when I see recipes for salads and pizzas that include shaved asparagus, I must try them.  True love demands it.

I started with the pizza idea, because although my love for asparagus is strong, I wasn’t sure about eating it raw in a salad yet.  I translated the pizza inspiration to something easier, quicker, and less doughy by using a tortilla for the crust and the result was light, flavorful, and unbelievably delicious.

Here’s what I learned from this dish:
1. Asparagus, when shaved into ribbons, becomes mild, tender, and almost sweet.  It was a complete revelation.
2. I tried a piece of raw asparagus, and it was fantastic.  Asparagus salad coming soon.  Absolutely.
3. You need to try this immediately.  It’s nice out, the asparagus are fresh, so there’s no excuse!  You trust me, right?
This was a light, delicious and completely satisfying meal and I think asparagus and I just might live happily ever after.

Here’s the recipe!

Shaved Asparagus “Pizza” (serves one)
1/2 pound asparagus, shaved into ribbons with a vegetable peeler
1 large-ish flour tortilla
1/4 cup grated mozzarella cheese
Salt and Pepper
Pinch of red pepper flakes
3 tablespoons grated Parmesan cheese
1/2 lemon, juiced
Preheat the oven to 400 degrees and line a baking sheet with foil.
Use this tutorial to shave 1/2 pound of asparagus into ribbons.  I held the tough end and took a vegetable peeler and carefully shaved the asparagus into ribbons by moving the peeler from root to tip.
Lay the flour tortilla on the baking sheet and spread the mozzarella cheese on top of the tortilla.  Layer the shaved asparagus on top of the cheese and season with salt, pepper, and red pepper flakes.  Grate the Parmesan cheese on top of everything.
Bake for 15-20 minutes until the tortilla is crisp, the asparagus is tender, and the Parmesan cheese on top is golden brown.  Squeeze half a lemon over the whole thing and serve by slicing into triangles.

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