Broccoli Salad and Shaved Asparagus Pizza

Above is the broccoli I harvested this weekend from my lone plant, below is all that's left. It was turned into a broccoli salad, courtesy of Paula Deen, with a few tweaks.
Broccoli Salad by Paula Deen

1 head broccoli, washed, stalk removed, florets cut into bite sized pieces
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion (I used a couple green onions I had on hand)
1/2 cup raisins, optional (no raisins, but I did have some dried cherries, craisins are good, too)
8 ounces sharp Cheddar, cut into very small chunks (I shredded it, and used maybe 3-4 oz)
1 cup mayonnaise
2 tablespoons white vinegar (or, champagne vinegar, or white wine vinegar)
1/4 cup sugar
1/2 cup halved cherry tomatoes
Salt and freshly ground black pepper

Put chopped broccoli and cherry tomatoes in large bowl. In a small bowl, mix mayo, vinegar, and sugar. Taste to make sure the sweet/sour balance is to your liking. Add salt and pepper to taste. Fold in the bacon, onions, dried fruit, and cheese. Pour this over the broccoli and toss gently to coat.

Also in pirated recipes, is a shaved-asparagus pizza that I found on Smitten Kitchen. I'm not sure about the rest of you, but I'm just starting to get to the point where simple, grilled asparagus with salt, pepper, and olive oil is losing its excitement. I stumbled onto this recipe the other day, and loved the idea of thin ribbons of asparagus combined with mozzarella cheese.

Shaved Asparagus Pizza (courtesy of Smitten Kitchen)

Pizza Dough (I've been using Giada's lately, but whatever works for you is fine)

*This makes enough for two medium pizzas

1 pound asparagus

1/4-1/2 cup grated Parmesan

1/2 pound mozzarella, shredded or cut into small cubes

2 teaspoons olive oil

1/2 teaspoon coarse salt

Several grinds black pepper

1 scallion, thinly sliced (I had no scallions, green onions again to the rescue)

Preheat your oven to the hottest temperature it goes, or about 500 in most cases. If you use a pizza stone, have it in there.

To shave the asparagus, hold a spear by its tough end, lay it flat on a cutting board and using a vegetable peeler, create long shavings of asparagus by drawing the peeler from the base to the top of the stalk. Repeat with remaining stalks, keeping in mind that the shavings probably won't be uniform in thickness. Discard tough ends and toss peelings with olive oil, salt and pepper in a bowl.

For the pizza: Roll or stretch out your pizza dough to a 12-inch round (or irregular shape, if you're me). Either transfer to a floured or cornmeal-dusted pizza stone (you'll have to take it out of the heated oven for this) or to a floured or cornmeal-dusted tray to bake it on. Sprinkle pizza dough with Parmesan, then mozzarella. Pile asparagus on top and brush the crust with olive oil.

Bake pizza for 10 to 15 minutes, or until edges are browned, the cheese is bubbly and the asparagus might be lightly charred. Remove from the oven and immediately sprinkle with scallions/green onions, then slice and devour.