[recipe tweak/do-over] SK’s Shaved Asparagus Pizza

I recently realized I am THAT lady. The one I’ve certainly felt badly for, but banned from my brain because I never thought I would be her.

This was the moment of realization: I was walking home from work, and I dropped my hair elastic.  To retrieve or not retrieve?

Pros

  1. I’d really like to tie my hair up.
  2. I’m grossed out by other people’s hair ties on the ground.  Like, seriously, you don’t notice when all of a sudden your hair springs loose?
  3. I don’t want to be a litterbug.
  4. I’d really like to tie my hair up.

Con

  1. The ground is really far away.
  2. Really far away.

I did not retrieve my hair elastic.  I am a litterbug.

As you can imagine, I’ve also been a bit of a disaster in the kitchen.  However, I was very proud of myself when I looked in the fridge about a week ago and realized I could basically recreate Deb Perelman’s shaved asparagus pizza (which I attempted here before) from things already in my fridge.  Even better: all ingredients were within easy reach & didn’t require bending down.  Some liberties, of course, were taken.

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Smitten Kitchen Shaved Asparagus Pizza

  • 1 bunch asparagus
  • 1/2 onion, thinly sliced
  • olive oil
  • salt, pepper, crushed reds
  • about 2 tablespoons Balsamic vinegar
  • juice from 1/2 lemon
  • 1/2 (prepared) pizza dough (Trader Joe’s) – we used Trader Joe’s – plus a little bit of flour for rolling the dough
  • 1 cup ricotta cheese
  • sprinkle of Parmesan
  • 2 eggs – you’re going to poach these, & it will be awesome.  I find Alton’s instructions turn out the most consistently well-cooked eggs.
  1. Preheat the oven to 500 degrees.
  2. “Shave” the asparagus by holding by their (untrimmed) ends against a flat cutting board and running a sharp vegetable peeler across the spear.  I found that using a cheese slicer works best.  Repeat until you have a big pile of asparagus shavings, and then toss them in a small bowl with the onions, olive oil, Balsamic, lemon juice, and a pinch each salt, pepper, and crushed red pepper.
  3. Roll out the pizza dough on a lightly floured surface; sprinkle a bit of the flour on the bottom of your baking sheet and then transfer the dough to the sheet.  Spread the ricotta lightly over the dough, top with asparagus and onion mixture.  Drizzle with a little olive oil if you like, a sprinkle of Parmesan cheese, and then pop the pizza in the oven for 10-15 minutes, or until edges are browned and the cheese is bubbly.
  4. Top with a poached egg and serve immediately.

The Verdict:

Yup, we’ll be having more of this in the future.

 

 

 

The Only Pasta Salad Recipe You’ll Ever Need.

I neglected to write a “planning” post this week – whoops!  I actually DID plan out our meals, too…though with only a couple of nights of cooking needed (we are headed to MIAMI! this weekend), I took a bit of the easy way out.  We did a lot of recycling and reusing chez nous, and we’re still dining on leftovers.  For example, this pasta salad, which I made to bring to a friend’s impromptu BBQ on Sunday evening (another reason to love spring: impromptu BBQs).

This “recipe” is an absolute go-to.  I remember making it for the first time with my mom probably ten years ago, and it’s become a staple at the yearly beachside bonfire we host with a bunch of family friends.  Of course, the first time she made this, my mom was just using up vegetables she had in her fridge – I don’t get my propensity to throw things together and call it dinner from nowhere, you see.  There are, however, two secrets to elevating this from grocery store pasta salad to the kind of pasta salad to end all other pasta salads.  See if you can spot them.

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The World’s (well, in my humble opinion, anyway) Best Pasta Salad

  • 1 box curly pasta – my favorite is Cavatappi
  • 1/2 jar sundried tomatoes, in oil – coarsely chopped
  • 1 bell pepper, sliced (orange adds a nice pop of color!)
  • 1 can corn, drained, or ideally, 2-3 stalks of fresh corn, kernels cut off
  • 1 small container cherry tomatoes, quartered
  • 1/2 red onion, chopped
  • one bunch green onions, chopped
  • handful of spinach
  • 2-3 stalks celery, chopped
  • a goodly amount of Parmesan cheese
  • fresh herbs: cilantro provides a gorgeous zing, but parsley and/or basil also good options
  • dressing:
    • a good squeeze of anchovy paste (*leave out if making a totally vegetarian version*)
    • salt, pepper, crushed reds
    • balsamic vinegar
    • olive oil
  1. Boil water for pasta; while you’re waiting, prepare/wash/chop all of your veggies, and place in a LARGE bowl, EXCEPT for your sundried tomatoes.
  2. Cook pasta according to directions.  While the pasta is still warm, toss with the veggies – and then add your sundried tomatoes and a bit of the oil it comes in.  Give it a thorough toss.
  3. Whisk together your dressing and add to your pasta.  Finish off your salad with Parmesan and a generous dose of herbs.  Serve warm or chilled – it won’t last long either way.

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The Verdict:

This one’s a go-to for good reason.  I made an extra large batch on Sunday, taking most of it to the BBQ and leaving a bit behind for me and the Husband.  By Monday evening, I had (very generously) left him two (full!) strands of Cavatappi.  I am such a great partner, sometimes.

PS: You can obviously add olives to add brininess, and whatever else your little heart desires.  I have and enforce a strict no-olive policy chez nous.