Here's a delicious way to use this springtime favorite...with an extra pop of nutrition from NaturesPlus Collagen Peptides!
1/2 cup plus 2 tbsp extra virgin olive oil
1 lb asparagus, tough ends trimmed
2 cloves garlic
1/2 cup packed fresh basil leaves, plus extra for garnish
2 tbsp nuts (walnuts, pine nuts or pecans)
3/4 cup grated Romano cheese, divided
salt and freshly ground black pepper
2 cups crumbled feta cheese
1 tbsp Collagen Peptides
2 prepared 12” pizza shells
1. Preheat the oven to 425°F. Drizzle the 2 tbsp of oil over the asparagus and toss to coat evenly. Spread in a single layer on a baking sheet and roast for 10 minutes, or until the spears are just tender and lightly browned. Remove from the oven and let cool slightly.
2. Place the garlic, basil and nuts in the bowl of a food processor. Pulse until ground to a fine texture. Add the cooled asparagus and 1/2 cup of the Romano and pulse until coarsely chopped. With the motor running, slowly add the remaining olive oil until smooth and emulsified. Season to taste with salt and pepper.
3. To assemble the pizzas, put the pizza shells on baking trays. Divide the asparagus pesto between the two shells, spreading evenly to an inch from the edge. Sprinkle the remaining Romano followed by the feta evenly over both pizzas. Bake 10–12 minutes or until the cheese is softened and very lightly browned. Let cool for a few minutes, sprinkle with peptide powder and serve.
Yield: two 12” pizzas
