Asparagus Peelings

Am I suppose to peel asparagus? Does peeling it make it more tender? I have no idea but I thought I'd give it a try. The only thing I ended up with was a pile of asparagus peelings and there was no way I was going to throw them out. I couldn't decide what recipe to use them in: soup, sauce, souffle or pizza? The exploding "fresh" mozzarella cheese cast the deciding vote.

Shaved Asparagus Pizza
From The Tasty Kitchen
For a step-by-step go here

  • 1 whole batch of pizza dough - enough for one 12-16 Inch Pizza
  • Extra virgin olive oil, for drizzling the dough
  • 8 ounces fresh mozzarella cheese
  • 1 bunch asparagus, place in a glass of water until ready to use
  • 5-¼ ounces, weight Boursin cheese (or similar herb and garlic spreadable cheese)
  • Fresh cracked black pepper

Preheat oven to 450 F.
If not already shaped, stretch your pizza dough into a large circle 12-16 inches in diameter and place on your pizza pan or stone. Drizzle dough with a thin stream of olive oil.
Slice fresh mozzarella as thinly as possible and arrange in a single layer over dough.
When you’re ready to prep the stalks, bend each one until it breaks. Discard the bottom part that breaks off.
Then take a vegetable peeler and peel off the outer-most edges and leaves. Discard those. Then keep peeling until you have nothing left but the tip.
Use the entire bunch, as you might only get 3 or 4 good ribbons from each spear. Pile asparagus shavings on top of the mozzarella. The asparagus WILL cook down so you want to use more than you think is necessary.
Top asparagus with several cranks of black pepper and dot generously with Boursin cheese. (about 1/4-1/2 a package per pizza or more if desired)
Bake on pizza stone or baking sheet for 15-20 minutes or until crust is golden brown. Let cool for 2-3 minutes before slicing and serving.

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