Primavera Pizzas

- 4 Bays English Muffins, split and lightly toasted
- 1 cup soft goat cheese
- 1 tablespoon heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper
- 8 spears fresh asparagus, blanched; cut into 3-inch pieces
- 1/2 cup marinated artichoke hearts, drained and quartered
- 1 tablespoon freshly chopped thyme leaves
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon extra-virgin olive oil

Preheat oven to 400° degrees. In a medium bowl, use a wooden spoon to mash goat cheese with heavy cream until smooth. Mix in Parmesan cheese. Season with salt and pepper to taste.

In another bowl, gently toss asparagus with artichokes, thyme, lemon zest and olive oil.

Place muffins on an ungreased baking sheet. Spoon goat cheese mixture over each muffin. Divide asparagus mixture and place on top of cheese. Bake for 10 minutes, or until muffin edges turn golden brown.

Submitted by Karen Tedesco of Webster Groves, Missouri.

Serves 4-6