Yields enough for two 12-inch pizzas
Asparagus Pesto:
1 pound asparagus, tough ends trimmed
½ cup plus 2 tablespoons extra virgin olive oil
2 cloves garlic
½ cup packed fresh basil leaves, plus extra for garnish
2 tablespoons nuts (walnuts, pine nuts, or pecans)
¾ cup grated Romano cheese, divided use
Salt and freshly ground black pepper
2 prepared 12-inch pizza shells
2 cups crumbled goat or feta cheese
To make the pesto, preheat the oven to 425°F. Drizzle the 2 tablespoons of oil over the asparagus and toss to coat evenly. Spread in a single layer on a baking sheet and roast for 10 minutes, or until the spears are just tender and lightly browned. Remove from the oven and let cool slightly.
Place the garlic, basil leaves, and nuts in the bowl of a food processor. Pulse until ground to a fine texture. Add the cooled asparagus and ½ cup of the Romano cheese and pulse until coarsely chopped. With the motor running, slowly add the ½ cup of olive oil until smooth and emulsified. Season to taste with salt and pepper. (Pesto can be divided into smaller portions and frozen at this point if it is not to be used immediately.)
To assemble the pizzas, put the pizza shells on baking trays. Divide the asparagus pesto between the two shells, spreading evenly to an inch from the edge. Sprinkle the remaining Romano cheese followed by the goat cheese evenly over both pizzas.
Bake for 10 to 12 minutes or until the cheese is softened and very lightly browned. Let cool for a few minutes and serve.
"While thicker asparagus is more toothsome than thin, sometimes you end up with slender spears, often pencil thin, that find a great home in this recipe. Use this pesto for a fresh, seasonal twist on the classic pizza, or tossed with hot pasta, or stirred into scrambled eggs."
