Description

A perfect harmony of crispy flatbread, tender-crisp asparagus, and nutty Parmesan that makes even vegetable skeptics ask for seconds.

Prep Time: 45 minutes (including rise time) | Cook Time: 15 minutes | Total Time: 1 hour | Servings: 4

Ingredients

Scale

For the Flatbread:

2 cups all-purpose flour
1 teaspoon active dry yeast
1 teaspoon salt
1 tablespoon olive oil, plus more for brushing
3/4 cup warm water (110°F)
1 teaspoon honey or sugar

For the Topping:

1 bunch fresh asparagus (about 1 pound), trimmed
3 tablespoons extra virgin olive oil, divided
2 cloves garlic, minced
1 lemon (zest and juice)
1 cup freshly grated Parmesan cheese
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Pinch of red pepper flakes (optional)
Fresh herbs for garnish (basil, chives, or parsley)

Instructions

In a large bowl, combine flour, yeast, and salt. In a separate small bowl, mix warm water with honey until dissolved, then add 1 tablespoon olive oil.
Pour liquid ingredients into dry ingredients and mix until a shaggy dough forms. Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic. (The dough should feel soft and slightly tacky, but not sticky.)
Place dough in an oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 30-60 minutes until nearly doubled in size.
Meanwhile, preheat your oven to 475°F (245°C) with a baking stone or sheet inside.
Trim asparagus by snapping off woody ends. Toss with 1 tablespoon olive oil, minced garlic, lemon zest, salt, and pepper.
Once dough has risen, punch it down gently and divide into two equal portions for larger flatbreads, or four for individual servings.
On a lightly floured parchment paper, roll each portion into an oval or rectangle about 1/4 inch thick. Brush with olive oil and let rest for 10 minutes.
Carefully transfer the parchment with dough onto the preheated baking stone/sheet and bake for 5 minutes until just beginning to turn golden.
Remove from oven, arrange asparagus spears on top (don’t overcrowd!), sprinkle with Parmesan cheese, and drizzle with remaining olive oil.
Return to oven and bake for 5-7 more minutes until crust is golden, asparagus is tender-crisp, and cheese is melted and beginning to brown.
Remove from oven, drizzle with fresh lemon juice, sprinkle with red pepper flakes if using, and garnish with fresh herbs.
Slice and serve immediately while hot and crispy!

Notes:

For extra flavor, add 1 teaspoon of dried herbs like oregano or Italian seasoning to the flatbread dough.
If asparagus spears are very thick, consider blanching them for 1-2 minutes before adding to the flatbread.
This recipe works beautifully on a grill in the summer! Prepare as directed but cook on a preheated grill with the lid closed.

Nutritional Information (per serving):

Calories: 410 | Carbohydrates: 45g | Protein: 15g | Fat: 19g | Fiber: 3g

Storage Tips:

Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.