This dish was an awesome pairing of two of our favorite seasonal offerings: asparagus and morel mushrooms. I’ve found that roasting [rather than steaming] asparagus takes this already sublime stalk to its ultimate level of tastiness as those natural sugars caramelize and the tips slightly crisp. I figured that if I then smothered that roasted asparagus in some earthy mushrooms, cooked in a tartly sweet and creamy balsamic sauce, and then further wrapped it all up into a calzone that had been spread with a lemony cashew “cheese”, it might just delight H. Phew…what a mouthful; and it was! I was right, but I had a pretty good hunch going in that this would be a winner.
This recipe yielded 4 calzones.
Creamy Balsamic Morels
½ cup diced shallot
2 large cloves garlic, minced
2 oz mushrooms, diced [I used morels; you could use whichever mushroom you enjoy most.]
1 T olive oil
2 T balsamic vinegar
1/3 cup plain non-dairy yogurt [I used So Delicious Plain Coconut Yogurt]
Add olive oil to a pan over medium heat. Sauté the shallots and garlic until translucent. Add the morels and sauté until softened. Add the balsamic vinegar and cook until the mushrooms have absorbed the liquid. Add the yogurt and mix well. Remove from heat and set aside.
Lemony Cashew “Cheese”
½ cup cashews, soaked for one hour
1 tsp lemon zest
1 T lemon juice
Drain the cashews and place in a food processor. Add the lemon zest and juice. Pulse until a paste forms.
12 roasted asparagus spears [Toss in olive oil and roast at 450°F until they start to caramelize ~10-15 mins.]
One large pizza dough at room temperature [I buy this at my local grocery; your local pizzeria would probably sell you a ball of pizza dough]
Assembling the Calzone:
Preheat the oven to 425°F. [Also preheat your pizza stone or sheet pan.]
Divide the dough into 4 portions. Stretch each into a small pizza-sized round. Add ¼ of the cashew cheese to ½ of each round. Lay 3 spears of asparagus [trimmed to fit] atop the cashew cheese. Add ¼ of the creamy balsamic mushrooms. Fold the top of the pizza round over the bottom and seal the edges by crimping and rolling over as you make your way around the semi-circle [as you would a pie crust]. Using a knife make a couple of vent holes on the top to allow steam to release as they cook. You can also brush the surface with some olive oil.
Place upon a pre-heated pizza stone or sheet pan. Bake until golden.