I love asparagus. The deep, woody flavor adds such dimension to any dish. It makes me smile when I see those long green stalks back in my local produce section. During the Spring, when asparagus is plentiful you can usually find them at a pretty good price.
They were on sale last week at Safeway so I tried out a new recipe that came in this months "Everyday Food" mag. Asparagus and Potato Flatbread.
It was truly delicious and not too much work. My honey and I enjoyed it with a thinly cut skirt steak. Great combo.
Here's what you need:
1 package pre-made pizza dough ( Fresh and Easy is cheap and yummy)
1/4 cup olive oil
1 medium Yukon Gold potato (peeled and thinly sliced)
1 bunch asparagus (cut into 1/4 inch pieces)
Grated Parmesan cheese (as much as you like)
Grated Gruyere cheese (also found for a good price at F&E, and as much as you like)
Preheat oven to 500 degrees. Roll out your dough on a floured surface and transfer to a parchment lined baking sheet or pizza stone. Brush with olive oil. In a medium bowl, toss potato slices with 2 tsp. oil and season with salt and pepper. Arrange potatoes on dough, leaving a 1/4 border. Bake until edges of crusts are golden and potatoes are beginning to crisp around edges, about 12 minutes, rotating half way through.
Meanwhile, toss asparagus with 2 tsp. oil and season with salt and pepper. Reduce heat to 450, remove flatbread from the oven and top with asparagus. Return to oven until asparagus is crisp-tender, 5 minutes.
Top with cheeses and bake until melted, 3-5 minutes. Optional: Broil for the last couple of minutes to brown the cheeses.
Cut, serve, and enjoy!
Want more asparagus?
Try it roasted at 350 for 20 minutes with just olive oil, salt and pepper. So simple and yummy.
Add it to an omelet or quiche.
Saute it with other veggies for a healthy stir fry.
