Mark Kingshott shares some delicious spring recipes with eightWest viewers! 

Asparagus White Pizza

  • 5 to 6 oz Fingerling potatoes or 1 large Yukon gold potato
  • 8oz Fresh Asparagus, rough stems removed, cut lengthwise from tip to end, 3 inches long
  • 2 smashed garlic cloves
  • 4 TB green onions, sliced thin
  • 3 TB olive oil
  • 4 oz crumbled goat cheese
  • 8oz shredded mozzarella
  • ½ cup shredded or shaved Percorino Romano
  • Dough

Directions:  Place potatoes in a sauce pan, cover with water and add a pinch of salt.  Bring to a boil.  Cook for 10 minutes (for fingerlings) until almost tender.  Drain, let cool.  Once cool, slice potatoes 1/8 of inch thick, set aside

Pre Heat oven to 450.  Roll out dough, use extra flour.  Place in a pizza round.  Fork the dough to prevent bubbling.  Mix garlic with olive oil, spread olive oil with a brush around crust.  Sprinkle green onions around crust.  Add mozzarella, then potatoes. Goat Cheese, Asparagus then finally the Romano cheese.  Sprinkle with salt and pepper.  Bake for 18 minutes or until crust is lightly browned.  Let rest for 2 minutes, slice and serve

Dough Recipe:

  • 1 cup warm water (70 degrees)
  • 2 ¼ tsp dried yeast
  • 3 cups AP flour
  • 1 tsp salt
  • ½ tsp sugar
  • 3 TB olive oil

Directions:  Place yeast and sugar in water.  Stir.  Then let it sit for 5 minutes.

Place olive oil, salt and 2 cups of flour in mixer attached with a dough hook.  Let run at low speed until fully mixed. Add yeast and water.  Mix.  Add the last cup of flour to mix, turn on low speed.  Run until a ball forms.

Spray a large bowl with non stick spray.  Place dough into bowl, cover with plastic wrap.  Let double in size, approx. 2 hours.  When ready to make pizza, roll out dough on a floured surface.  Roll out dough to fit a round.  For thinner crust, remove ¼ of dough and set aside.  Use ¾ of dough and roll out on floured surface.

Asparagus Ravioli in Lemon Tomato Broth

  • 1 lb asparagus, tips removed, woody ends removed
  • 2 Green Onions, sliced thin
  • 4 oz pancetta
  • 1 cup ricotta cheese
  • 1 cup shredded parmesan cheese
  • Pasta dough (recipe to follow)
  • 1/2 Pint of Tomatoes, cut in half
  • Olive oil
  • Tarragon Tomato Broth (recipe to follow)

Directions:  Cut tips off asparagus, reserve. Cut asparagus into thin ¼ inch pieces.  Heat olive oil to medium.  Add cut asparagus (not the tips) and saute until softened.  Place in a bowl.  Add parmesan and ricotta.  Mix thoroughly.

Place pasta dough that has been thinned into Ravioli Molds, add 1-2 TB of asparagus and cheese mix.  Place dough sheet over first layer of pasta, seal.  OR  Cut thinned out pasta sheet and cut into 3 inch squares.  Place 1 to two TB asparagus and cheese mix.  Get a small bowl of water, wet the tip of your finger and then run it all the way around the ravioli.  Add second sheet over and seal.  Place in a pot of boiling salted water and cook for 3 to 4 minutes, drain. 

While pasta is cooking, heat a medium saute pan with 2 TB olive oil.  Heat at medium high.  Add pancetta and let crisp.  Add asparagus tips and tomatoes.  Cook for 1 minutes.  Set aside. Place cooked ravioli in a bowl, top with Tarragon Tomato Broth, top with asparagus, tomato and pancetta mix, serve with fresh parmesan

Egg Pasta Recipe

  • 2 cups flour plus extra for pasta maker
  • 2 whole eggs
  • 4 egg yolks
  • 1 tsp Salt

Directions:  Attach counter mixer with a dough hook.  Add all ingredients until a dough ball forms.  If too tacky, add a pinch of flour until the dough doesn’t stick.  Cover ball in plastic wrap and let rest for 20 minutes.

Attach pasta maker to counter.  Cut ball of dough into 4 equal sizes.  Toss with a pinch of flour and pass first piece through pasta maker on widest settings.  Fold in half, dust with flour, pass through again on widest setting.  Fold in half, dust with flour, pass dough though 2nd widest setting.  Fold in Half, dust with four and pass through on 3rd widest setting.  Continue till it has been passed through to the thinnest setting.  Set aside.  Continue with remaining dough.  You are now set to shape into raviolis. 

Tarragon Tomato Broth

  • 2 large shallot, diced
  • Olive oil
  • 2 cloves of garlic
  • 5 vine ripe tomatoes, diced
  • 2 TBS fresh tarragon
  • 1 lemon
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • Salt and Pepper To taste

Directions:  Place 2 TB olive oil in a sauce pan, heat on medium.  Cook shallots and garlic until translucent.  Add tomatoes.  Cook for 2 minutes.  Add lemon juice from 1 lemon, tarragon, white wine and chicken stock.  Bring to a simmer.  Cook for 20 minutes.  Remove from heat, place in a food processor, puree.  Strain puree.  Place liquid back into sauce pan, bring to a simmer.  Taste, add salt and pepper.  Serve with Asparagus Ravioli

Roasted Asparagus Salad  Makes 4-6 salads

  • 1 lb asparagus, woody ends removed
  • Salt and Pepper
  • 5 Radishes
  • ¼ cup almonds, toasted
  • Serval handfuls of greens (arugula, mache, assorted other lettuces)
  • Zest of 1 lemon
  • Juice of 2 lemons
  • 1 TB sherry vinegar
  • 3 cloves of garlic
  • 2 shallots
  • 2 TB parsley
  • 2 tsp Dijon Mustard
  • 3 TB olive oil

Directions:  Heat oven to 400.  Toss in 2 tsp of olive oil, pinch of salt and pepper.  Roast for 10-12 minutes.  Remove and let cool.

In a food processor, puree lemon zest, lemon juice, sherry vinegar, garlic, shallots, parsley, Dijon, 3 TB of olive oil, small pinch of salt and pepper.  Puree, set aside.

Slice Asparagus into bite sized pieces then slice radishes paper thin.  Place lettuce in a bowl.  Add 2 TB of vinaigrette.  Toss and plate.  Add asparagus, add 1 TB vinaigrette, toss and place over lettuce.  Add radishes, toss in 2 tsp of vinaigrette, place on salad.  Drizzle more vinaigrette over salad, top with almonds, serve.