Asparagus and Pesto Breakfast Pizza

Serves 2

Ingredients for pesto
1 cup basil leaves
½ cup roasted almonds
1 tsp sea salt flakes
½ tsp black pepper
½ cup extra virgin olive oil

Remaining ingredients:
2 mini wholemeal pita breads
2 eggs
1 bunch asparagus, ends trimmed
10 mini bocconcini balls
Salt and pepper to season
Extra virgin olive oil for frying

Method
Preheat oven to 180C fan-forced.
Place basil, almond salt and pepper into a food processor. Begin to blend. Drizzle in olive oil until finished and set pesto aside.
Place pita bread on a baking tray, spread generously with pesto and top with bocconcini. Bake for 10-12 minutes until cheese is melted.
While this is baking, heat a non-stick frypan on low-medium. Add a splash of extra virgin olive oil. Crack the eggs carefully into the pan and add asparagus. Cook for 10 minutes, turning asparagus. You can place a lid on the frypan if you like the tops of your eggs cooked.
Serve pita bread hot with egg and lots of asparagus on top. Season to taste.

Australian Asparagus In Abundance This Spring

Spring has sprung and so has Australian asparagus. Fresh, crisp and delicious spears will be available nationwide from early September. 

Asparagus farmers say the season is looking promising thanks to warmer winter temperatures and late rainfall across all growing regions, which has produced an abundant crop of great quality spears. 

Australian asparagus grower and President of the Australian Asparagus Council Alex Motta is excited for the season to start and says there are a couple of tips for Aussies to keep in mind when picking crisp and juicy spears. 

"We've had higher temperatures this winter than previous years, which has meant our crop has thrived and we're thrilled to be bringing this season's harvest of delicious, crisp asparagus for all Australians to enjoy." 

"Shoppers should keep an eye out for asparagus that are bright, smooth and uniform in size with closed, compact tips. That way they know their asparagus will be firm and moist," said Mr Motta. 

"To keep your asparagus fresher for longer, you can store them like fresh cut flowers. Stand them upright in the fridge in a glass with a splash of cold water or wrap them in a damp towel and place them in the crisper." 

This versatile veggie can be enjoyed for breakfast, lunch, dinner or even as a snack – Australian asparagus is tender and luscious with a herbaceous and earthy flavour profile, adding a unique flavour and texture to every day meals. 

"Fresh, locally-grown spears can be enjoyed in many different ways and can boost the health profile of everyday meals. Cook some spears on the BBQ, toss them through a stir-fry, roast them in the oven, blanch, steam or boil or even eat them raw to make the most of them while they are in season," said Mr Motta. 

Spring into health with Aussie asparagus 
Australian asparagus has a well-balanced health profile and is a delicious addition to your diet. Just one serve of asparagus (3-4 spears or 75g) contains: 
• B vitamins: such as thiamin, riboflavin, niacin and biotin, which helps enzymes metabolise food 
• Folate: One serve of asparagus provides 22% of an adult's daily needs. Folate is particularly important for normal cell division and tissue formation during pregnancy 
• Vitamin C: One serve of asparagus provides a quarter of our daily needs of vitamin C. It helps absorb iron in the diet and it's important for a healthy, functioning immune system 
• Potassium: Essential for a steady heartbeat and healthy blood pressure 
• Iron: Assists the flow of oxygen around the body 
• Low in kilojoules: Asparagus has no cholesterol, virtually no fat and only 67 kilojoules per serve 

Did you know? Asparagus spears are cut by hand, usually at night and early morning when it's cooler in order to retain maximum freshness. In ideal temperatures, the spears can grow as quickly as 1 cm every hour, meaning the spear can grow fully overnight! 

Recipe from Melanie Lionello for Australian Asparagus.