Asparagus and ricotta pizza

Donna's version - classy!

I really do want to sound, well if not posh, but like my life is a little polished, but I'll be honest, I made this recipe because we had asparagus that had been in the fridge for a week- ok I'm not going to lie, I think it might have actually been two weeks, but it was fine! I promise! Just a little bit limp, but not throw out-able or anything! I was being, you know, environmental, non food wastey etc....

Our audience - Pete and Rarfy

 Anyway, so I searched on "asparagus" in the recipe index on the website and found this little gem in issue 41, page 32. It is full of ingredients I like which is always a good start! We (this was a joint effort between PFB and me) followed the recipe apart from adding artichokes, which if you decide to do the same, don't do what we did and put them on the pizza before baking as they burn before the rest of the ingredients are ready and you have to pick them off and eat them as a entree :o)

Final verdict - it was tasty, a tip: make sure you spread the ricotta around evenly (unlike my trying to be artistic blobs), otherwise the bites without ricotta are quite dry. The lemon ricotta mix is really nice, I'm trying to think of something else I could use it in as I really liked it.

Ta-da!!!