Made this pizza exactly as written the first few times, using another EW recipe for the crust. It became our Friday night standard when asparagus is in season. Then I decided to try to cut some fat and calories. I don't use any olive oil at all, substituting EW's Creamy Tarragon Sauce (made with plain non-fat Greek yogurt and leaving out the tablespoon of water so it's a little thicker). Half a recipe of the sauce covers the crust nicely, and with the lovely flavor of tarragon we don't miss garlic or chives.
If the asparagus spears are a little tough, pre-cook them before putting them on the crust. We like to chop them into one-inch lengths, which eliminates pulling them off the pizza.