As the weather changes from ice & snow to, well, slush and flooded roads, I get more and more excited for spring. Just seeing the sun every day is a huge joy around here, and a reason to celebrate.
This dish is a great transitional meal, from winter to spring. The rosemary is fragrant, the cashew cheese is hearty and filling, and the hot oven feels really nice in the still-chilly weather. The addition of lemon and garlic and the bounty of fresh asparagus feels (and smells) like spring. This is a great meal centerpiece, accompanied by sides and snacks, or would make a great weekend lunch for two or three people. And until white asparagus (an ingredient we learned more about in this spring's Chickpea issue) comes into season, this will be a perfect meal for us here.
First, make some cashew cheese, adding in the juice of half a lemon more than you normally would. You should really always have some of this in your fridge, we do! :)
- 2 medium bulbs garlic
- 1-2 tbsp oil
Place 2 bulbs (or just one, if you don't like garlic that much) of garlic on some tinfoil, then pour over oil until coated. Bring the tinfoil together to seal in the garlic. Put in a ramekin or muffin tin and roast on 425°F for 30-40 minutes, or until golden brown and the cloves have softened.
- 1 tbsp yeast
- 1/2 cup warm water
- 1 tsp salt
- 2 tbsp oil
- 1 1/4 cups flour
- 2 tsp chopped rosemary
- 1/2 tsp fresh ground pepper
While the garlic is roasting, make the dough. Stir together the yeast & water and let sit for five minutes. Mix together all the ingredients until a dough is formed.
- 2 handfuls asparagus, woody ends cut off and discarded
- roasted garlic
- rosemary dough
- cashew cheese
- If you have thick asparagus, slice them in half lengthways, to make them thinner and easier to bite into.
- Spread out the dough on a baking sheet until 1/4-1/2" thick.
- When the garlic is done, let it cool and squeeze out the spreadable cloves. Layer it out on the dough. Spoon out some cashew cheese on top of the garlic, about 2-3 tbsp worth.
- Layer the asparagus onto the dough, leaving about an inch margin on all sides. Fold the edges over on top of the asparagus, to keep everything in. Add some rosemary into the pan if you'd like, for more flavor.
- Pop in the oven at 425°F for 15-20 minutes, or until the crust is golden brown. Spoon out some more cashew cheese on top for extra creaminess. Cut into slices and serve warm. Enjoy!