Asparagus season is just around the corner in England, and I can hardly wait. I couldn’t resist when I spotted the first tiny bunches at the market — I bought two straight away. They’re so tender and sweet that I used them on this Friday’s pizza, paired with cherry tomatoes and a creamy garlic cashew sauce.
For the base, use a pizza dough recipe you like or my basic pizza crust recipe available on my site. A good crust makes all the difference — crisp at the edges and soft in the middle works best for these delicate spring toppings.
Pizza Toppings
- 1 small bunch of green baby asparagus
- 8–10 cherry tomatoes
- A few chestnut mushrooms, sliced
While the dough is rising, prepare the toppings. Cut the cherry tomatoes in half and slice the mushrooms. For the asparagus you have two good options: blanch them for about 1 minute in salted water, or steam them for a few minutes until just tender. Blanching or steaming ensures the asparagus stays moist in the oven instead of drying out.
If you don’t own a steamer, you can improvise one easily. Use a large pot, a plate that fits snugly inside, and a few cookie cutters or other small, heatproof objects to elevate the plate above the water. Pour water into the pot until it sits just below the plate edge, place the plate on the supports, lay the asparagus on the plate, cover, and steam. This simple hack works well for a quick steaming job.
Steam the asparagus for about 5–10 minutes depending on thickness — aim for tender but still slightly crisp. Once the dough has risen, roll it out and spread an even layer of pizza sauce. I often use my quick basic pizza sauce recipe; it takes seconds to make and provides a bright, balanced base for the toppings.
Arrange the asparagus, halved cherry tomatoes, and sliced mushrooms on the sauced dough. Bake the pizza at the highest heat your oven or pizza stone will allow for 10–15 minutes, until the crust is golden and the toppings are heated through. High heat gives you that desirable crispness and good color on the vegetables.
While the pizza bakes, make the creamy cashew garlic sauce. It’s simple to prepare and adds a rich, slightly nutty contrast to the fresh asparagus and tomatoes. If you prefer a less sweet sauce, adjust the salt to taste.
Ingredients for the garlic sauce (metric)
- 75 g (½ cup) cashews
- 4 tablespoons water
- 2 cloves garlic
- ½ teaspoon black pepper
- 1 teaspoon chopped parsley
- ¼ teaspoon salt, or to taste
Place all sauce ingredients in a blender or food processor and blend on high for a few seconds until smooth and creamy. If the sauce is too thick, add a little more water, one teaspoon at a time, until you reach the desired consistency. Store any leftover sauce in an airtight jar in the refrigerator for 2–3 days.
When the pizza is done, remove it from the oven and drizzle the cashew garlic sauce over the top. The warm vegetables and hot crust bring out the sauce’s flavors beautifully. This asparagus pizza is excellent for spring evenings, delivering sweet, tender asparagus, juicy cherry tomatoes, earthy mushrooms, and a silky garlic-cashew finish.
Enjoy your homemade asparagus pizza — it’s a simple, fresh seasonal dish that’s perfect for sharing. Serve with a light salad or extra parsley for garnish if you like.
