Shaved Asparagus Pizza

Full disclosure up front, I got this idea from a friend who posted it on Facebook after his wife made it, and it looked so good I followed the link to the original source...turns out she didn't think of this brilliant idea either, but it's still just as good! (http://smittenkitchen.com/2010/05/shaved-asparagus-pizza/)
Seriously, who would have thought of putting shaved asparagus on a pizza? In keeping with my cooking style, I did alter the recipe a bit. Below is how I prepared it:

Shaved Asparagus Pizza

1 package whole wheat pizza dough (I found one this week at Trader Joes for $.99!)

1/2 pound asparagus (thicker stalks are better than thin ones)

4 oz. peppered Parmesan cheese, grated (regular parm is fine too)

2 teaspoons black truffle oil (olive oil would be fine too)

kosher salt + several grinds black pepper to season

2 scallions, thinly sliced

Preheat your oven to the hottest temperature it goes, or about 500 deg F in most cases. If you use a pizza stone, as I do, you'll just have to wait to turn the oven on when you ready to put the stone in so you don't crack it.

To prepare asparagus: No need to snap off ends; they can be your “handles” as you peel the asparagus. Holding a single asparagus spear by its tough end, lay it flat on a cutting board and using a vegetable peeler (a Y-shaped peeler works best), create long shavings of asparagus by drawing the peeler from the base to the top of the stalk. Repeat with remaining stalks and don’t fret some pieces are unevenly thick (such as the end of the stalk, which might be too thin to peel); the mixed textures give a great character to the pizza. Discard tough ends. 

To assemble and bake pizza: Roll or stretch out your pizza dough to a 12-inch round. Sprinkle pizza dough with nearly all of the peppered Parmesan. Pile asparagus on top and grate what is left of the cheese on top. Sprinkle with salt and pepper and drizzle with truffle 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.

I have to note that shaving the asparagus was more time consuming than I anticipated. After the first few swipes, it gets kind of tricky to get a good strip off. I found that rotating the stalk around as I shaved off strips yielded more, otherwise since the stalks are thicker at the base and thin at the tip you run out of real estate, if you will. This is also why it's important to get the thicker stalks of asparagus versus the little skinny ones...those would have been a nightmare to shave, I imagine.