I spread about 1/3 of the asparagus over the stretched crust and then covered that with 1/4 cup of grated parmesan and about 5 oz of mozzarella (fresh but not the kind packed in liquid -- it makes the pizza too watery) cut into 1/2 inch cubes. On top of the cheese I spread the rest of the asparagus mixture in a big delicious tangle. The pizza baked for 20 minutes at 500º.
"I can just eat one more slice," James said before he reached for almost 3 more. "It's good."