Preheat oven to 375 degrees Fahrenheit.
Begin by slicing each pizza crust into half lengthwise, cutting into 10 squares crosswise, and then slicing each square in half for 20 triangles. Place the cut crusts on a sheet pan and toast for eight minutes.
Next, bring a pot of water to a boil and add a teaspoon of salt. Steam the asparagus stalks for six minutes.
Heat a frying pan with the oil and add the diced onions. Fry for 10 minutes. Add the balsamic vinegar, one teaspoon salt and sprinkle of pepper. Cook for an additional five minutes.
The asparagus and onions can be prepped up to two days in advance and stored in an airtight container in the fridge.
First spread a layer of the apricot fruit spread, then spread a spoonful of the balsamic caramelized onions. Top with an asparagus piece and a slice of goat cheese.
For Purim, cut the crust into triangles for the Hamantaschen look. For year-round, assemble with the crust intact and then slice into rectangles or squares.
In order to properly inspect asparagus for any kind of infestation, the tips and triangular side leaves must be shaved off, which is why only those sold with a reliable hechsher (primarily) frozen are recommended for use.
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