Baked Asparagus with asiago

Chris and I love asparagus, but we don’t always like to just steam it as it gets a little boring! Sometimes we bake it and top with shredded asiago with delicious results!

One time while cooking for Chris’ family we even got his brother to try and LOVE this side dish of ours! One of my most favorite things about creating in the kitchen is that I can get people who wouldn’t otherwise like a certain veggie, or dish, to reach for seconds! Even this past week Chris and I had some friends in visitng from B.C. and I got someone who said they would never try hummus, to love my roasted garlic hummus! It makes me feel so good inside to know that I have helped open someones pallet and introduce them to something new, even if it’s just something small.

Anyways, back to asparagus. This side dish is very easy to prepare and takes only 15-20 minutes in the oven!

Asparagus with asiago

  • One bunch fresh asparagus.
  • A very small amount of Extra virgin olive oil
  • Salt and Pepper
  • Shredded asiago to taste.
  1. Preheat oven to 350 degrees.
  2. Wash well and trim ends off asparagus.
  3. Place in large baking dish and toss with a small amount of olive oil and salt & pepper.
  4. Bake for 10 minutes, remove from oven and top with shredded asiago.
  5. Continue cooking for 5-10 minutes or until asiago is melted.

NOTES: When shopping for asparagus look for bunches that have wet ends. If the bottoms are not wet, this means that the asapagus has probably been sitting around for a while. Look for bright green stalks, a little purple is okay. When storing at home place asparagus upright in a small amount of water until ready to use. The best method to properly trim ends off asparagu for this dish is as follows: hold asparagus spear firmly towards the end and bend it until it breaks naturally. The spear should break at the point where it becomes tough.

Asparagus with shredded asiago

Asparagus with shredded asiago

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Healthy Homemade Pesto Pizza

Asiago, Chicken and Broccoli Pesto Pizza

Pesto, Asiago, Chicken PIZZA [a mini]

  • One whole Wheat Pizza Dough

  • Fresh Pesto for Sauce

  • Asiago and Mozzarella Cheese – Shredded to taste

  • Cooked, Seasoned, Chicken – In strips, to taste

  • Broccoli, Chopped – To taste

  1. Preheat oven to 450 degrees and Flour Ball of Dough. Let it rise about 20 minutes before rolling and baking—doing so makes a big difference in the texture.

  2. Stretch out Pizza Dough to desired size on Cookie Sheet or Pizza Pan. Fresh dough sticks to EVERYTHING and flour alone is not enough to keep it from sticking [lesson learned]. A sprinkle of cornmeal on the pan seems to work.

  3. Spread Pesto on first like a sauce and then sprinkle with the Mozzarella Cheese. Then top with with Chicken and Broccoli [we also used Green Onions] and sprinkle with the remaining Asiago Cheese. This holds all the ingredients to the dough better!

  4. Insert Pizza into preheated oven and cook on bottom rack for 8-10 minutes for a crispier crust, or on middle rack for 9-11 minutes for a softer crust.

Remove pizza from oven and let stand 1 minute before cutting.

ENJOY

Last week Chris made up a delicious batch of Fresh Pesto!

We eat PASTA quite often, so this time we decided to try it on something a little different…PIZZA!

And what a great idea! We made a Whole Wheat, Asiago, Chicken and Broccoli Pesto Pizza and it was just DELICIOUS!!!We bought a fresh, Whole Wheat, Pizza dough from the Local Supermarket and split the larger piece into 3 smaller portions so that we could try 3 different, smaller pizzas [I find that we don’t eat A LOT at any one time so it’s best not to make tons of food that sometimes sits in the fridge for a week, uck].

We did notice that it was a tiny bit sharp for our tastes, so next time I would use Mozzarella cheese for the base and then sprinkle Asiago on top to give it that extra flavour. All in all a great pizza that I would definitely try again ❤

I only usually like to eat out when I know that I can’t make comparable food at home [my ‘eat out’ of choice is fish&chips *melts*] but this Pizza was ten times better than any Asiago, Chicken Pizza I have ever tried and I think that is because we made it very unique by adding the pesto layer! Definitely a great recipe and super easy to “spin up” on a Friday night ❤

Chris is a professional Pizza maker, watch him SPIN THAT SOUGH <3

Chris is a professional Pizza maker, watch him SPIN THAT DOUGH ❤

Pizza Before it hit the oven, I love the colour!

Pizza Before it hit the oven, I love the colour!