Here is what I used for this pizza: 1 batch of dough some cornmeal for the pan 1 pound of asparagus, cut and boiled for 1 minute 1 cup of bechamel (white sauce) to which I added 1/3 cup grated parmesan 4 oz shredded white cheddar 1/3 cup parmesan for the top
Sea salt adds a nice crunch to the topping, but kosher salt works, too. Use very thin asparagus spears, or cut thicker ones in half lengthwise. For a little extra bite, add a sprinkling of black pepper before serving. Enjoy any leftover bread with soup and salad.