How great is spring? I’ve been falling back in love with our little patio, reacquainting myself with country music, and trying to learn the art of mixing summery cocktails. It’s happening, guys! The hard Minnesota winters really force you to appreciate turning that springtime corner.
Also, I can’t believe I haven’t mentioned this yet, but Ryan and I will be enjoying some of our springtime in Paris! A couple of our friends are living there for a few years, so we’re flying to Paris to spend some time with them, and will also be exploring the Champagne region (bubbles!), and Biarritz (beachy!). It’s just four short weeks until I get to dust off my high school and early-college French skills (errm, I hope I my memory serves me well).
Although I’m sure the next month will feel rather slow because of anticipation, at least I have all the excitement of springtime to keep me occupied. I can do things like eat asparagus and grill pizza! Which is exactly what we’re talking about today.
As far as springtime foods go, I’m not sure it gets any better than asparagus. Bright in color and flavor, asparagus takes very little work to make it desirable: olive oil, salt, pepper, and voila – pan fry or roast (or grill on top of pizza) for some quick springtime yums.
In this recipe, I shaved the asparagus spears into ribbons, lightly seasoned them, and piled them on top of fresh mozzarella and garlicky leeks. For several years I had a one-track RED SAUCE PIZZA mind, but these days I’m partial to the simpler white pies. In this case, the mozzarella melts into the buttery-tasting leeks, which work perfectly with the bright, fresh asparagus flavor. For the crust I used the whole wheat flax pizza crust from my book, but this whole wheat beer pizza crust would work as well.
If you haven’t grilled pizza before, I highly recommend you hone your skills before summer hits. Ryan and I grill pizza on the patio at least once a week when the weather is warm, and I love grilling pizza when friends come over – it’s a fun group activity that results in some seriously delicious pizza.
Also, possibly more importantly, it gives me an excuse to keep hanging out on my patio and practicing my bartending skills.
There have been some changes to this blog recently, and while I realize you probably didn’t notice, on the off-chance that you did, I want to give some context to those changes.
First off – I have many new vegan followers (hi! I’m so happy you’re here!) because I’ve been posting more vegan recipes lately, such as the one today (which I love, btw). To be totally transparent, I want to be clear that I am not completely vegan, but over the past several months I’ve eaten vegan meals and desserts probably 75% of the time. My family thinks that this change is a short-lived phase, and it very well might be, but it seems inauthentic to post things I’m not 100% excited about and ready to devour at any moment, ergo (did I just say ‘ergo’? yikes) the content on this blog has reflected my vegan shift.
…aka fancy toast, because I am alllll about the toast lately. Chunky almond butter chia seed toast for breakfast, avocado toast for lunch (psst – sometimes this is breakfast too…), and soup or salad for dinner…with a side of toast.
I'm Katie: lover of good cheese, cheap wine, and better-for-you baked goods. I live in Minnesota with my carnivorous other half Ryan ("The Beast"), and our funny little mutt puppy Teia. Author of The High-Protein Vegetarian Cookbook, January 2015.