First of all I want you to know that I haven't tried either of these recipes, but they sound so good I know I'll be making them soon. I did tweak both of these because I think changes were needed to make them even better than the original recipes.

  Shaved Asparagus and White Bean Salad

INGREDIENTS:

• 1 bunch fresh asparagus

• 1 tbsp extra virgin olive oil

• 1 small red onion, thinly sliced

• 1 can cannellini beans rinsed well

• zest of 1 orange + juice of orange

• zest of 1 lemon + juice of lemon

• 1 tbsp white wine vinegar

• 1/2 cup chopped unsalted walnuts (2 oz), lightly toasted

• 1/2 cup shaved parmesan cheese (2 oz)

• 1/4 cup slivered basil

• Sea salt and black pepper, to taste 

INSTRUCTIONS:

1. Hold each spear of asparagus by its thick stem and lay it down on a cutting board. Using a vegetable peeler, shave asparagus into long ribbons. Place ribbons in a large bowl and discard remaining stems. Drizzle oil over asparagus and toss to coat.

2. Add zest, onion, beans, orange and lemon juices, and vinegar. Toss to combine.

3. Fold in walnuts, cheese and basil. Season with salt and pepper. This salad can be served immediately or prepared in advance; chill, covered, for 4 to 6 hours in refrigerator. 

   I think this might make a nice side dish for Easter dinner.

   adapted from Clean Eating 

   Shaved Asparagus Pizza

   Ingredients:

   Pizza Dough of your choice

   Olive oil, for brushing

   8 oz. asparagus spears

   4 oz. fresh mozzarella, thinly sliced

   3 oz. spreadable garlic herb cheese, such as Boursin

   Kosher salt and freshly ground pepper

   Directions:

   Preheat the oven to 450 degrees F for at least 30 minutes.  Roll out the pizza dough onto a 12-14 inch pizza pan.  Lightly brush the surface of the dough with olive oil.

   Cut the tough woody stems off the ends of the asparagus spears.  Use a vegetable peeler to shave the spears into ribbons.  You likely will not need all of the asparagus, but use more ribbons than you think you need because it will cook down in the oven.

   Place the sliced mozzarella over the pizza dough in an even layer.  Pile the asparagus shavings over the top of the mozzarella.  Dot the surface of the pizza with the garlic herb cheese.  Season with kosher salt and pepper.

   Bake until the cheese is melted and bubbling and the crust is lightly browned. Remove from the oven and let cool slightly before slicing and serving.

   Recipe adapted from Annie's Eats

   Wishing you all a Very Happy Easter and Happy Spring.

   Love,

   Christine