Asparagus and Caramelized Onion Spring Pizza
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Cook time: 
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Serves: 2 Pizzas
  • 1 Bunch green asparagus, ends trimmed
  • 1 bunch white asparagus, peeled and ends trimmed
  • 1 large yellow onion, sliced into thin strips (i used my mandolin)
  • 15 oz ricotta
  • ¾ cup grated parmesan
  • 10 basil leaves, chiffonade (stacked,rolled and sliced thinly into long strips)
  • 3-4 tbsp truffle oil
  • Salt & Pepper to taste
  • Pizza Dough rolled out into 2 14" disks, or 2 long rectangles (see link in recipe notes for recipe)
  1. First preheat your oven to 425 degrees.
  2. Next on an overturned baking sheet, or pizza stone, sprinkle surface generously with cornmeal (flour may be used) to prevent dough from sticking. Roll dough out into which ever shape you want for your pizza and lay on surface. Cover with a damp cloth until ready to use (prevents drying out).
  3. Next in a medium pan over medium heat add 1 tbsp truffle oil. Add your thinly sliced onions and caramelize for about 30-40 minutes, stirring every 5 minutes or so to prevent onions from crisping up (reduce heat if onions are cooking too quickly). Do this until desired caramelization is reached (the longer the sweeter and more intense the flavor will be).
  4. In a small bowl add your ricotta and basil strips. Mix together.
  5. In a large bowl add your white and green asparagus and 1 tbsp truffle oil. Toss.
  6. Once onions have finished caramelizing, you may begin assembling your pizzas.
  7. Assemble each pizza dividing all ingredients in half, beginning with the ricotta basil mix. Next sprinkle a couple tbsp of parmesan. Add your caramelized onions and then a row of your asparagus. Sprinkle with remaining parmesan cheese and then drizzle with remaining truffle oil. Lightly salt and pepper on top and then place in oven for about 17-20 minutes, or until asparagus and cheese are beginning to brown. This will ensure a nice texture for the asparagus.
  8. Slice and serve with a little fresh parmesan on top.
Recipe by My Lavender Blues at