Asparagus Flatbread With Avocado Cream Recipes

Steps:

• Preheat oven to 500 degrees, with racks in middle and lower thirds. On a lightly floured surface, roll dough into two 6-by-16-inch ovals and transfer to two parchment-lined rimmed baking sheets. Brush each with 1 tablespoon oil. In a medium bowl, toss potato with 2 teaspoons oil and season with salt and pepper. Arrange potatoes on dough, leaving a 1/4-inch border. Bake until edges of crusts are golden and potatoes are beginning to crisp around edges, about 12 minutes, rotating sheets halfway through.
• Meanwhile, toss asparagus with 2 teaspoons oil and season with salt and pepper. Reduce heat to 450 degrees, remove sheets from oven, and top flatbread with asparagus. Return sheets to oven and bake until asparagus is crisp-tender, 5 minutes. Top with cheese and bake until cheese is warmed through, 3 minutes. Drizzle each flatbread with 1 teaspoon oil, then cut into wedges to serve.

Steps:

• 1 Cut away about 2 inches of the base of each asparagus spear. With a vegetable peeler, shave the entire asparagus from bottom to top, reversing your grip and rotating as necessary to shave as much as possible. Don't rush it; be deliberate for the greatest precision.
• 2 Divide the asparagus strips among 4 salad plates. Cut each avocado half into 4 sections and place 2 wedges on each salad. Sprinkle with the mint leaves. Squeeze lime juice over the salads, drizzle evenly with the oil, and sprinkle with salt.

Steps:

• In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. meanwhile, in a small skillet, saute onion in butter until tender. Stir in the flour, garlic powder, lemon-pepper and salt until blended. Gradually stir in broth. Add the parsley, vinegar and dill., Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on a serving platter. Top with cream sauce.

Steps:

• To make dough:.
• Combine warm water(100 - 110 degrees) with yeast in a medium sized bowl; let stand 5 minutes.
• After it has proofed for 5 minutes, add 1 cup flour and 1/2 teaspoon salt to yeast. Stir to blend.
• Turn out onto a lightly floured board and knead until smooth and elastic.(about 8 minutes) Add additional 1/4 cup flour as needed to prevent the dough from sticking to your hands. This is a slightly sticky dough when finished.
• You can also knead in a stand mixer until smooth and it climbs up the dough hook.
• Place in a bowl that has been coated with cooking spray. Turn dough to coat top with spray. Cover and let rise about 45 minutes until doubled in size.
• To make topping:.
• Heat a small skillet over medium heat. Finely chop pancetta. Mince garlic clove. Add pancetta, garlic and thyme to skillet. Saute about 5 minutes or until pancetta is crisp. Stir in 1/8 teaspoon each salt and pepper. Set aside.
• Wash and trim asparagus. Unless you have extremely thin asparagus, slice in half or quarters lengthwise to make very thin pieces.
• preheat oven to 475 degrees.
• Punch dough down; cover and let it rest 5 minutes.
• Roll out onto a floured surface into a 10 inch circle. (mine ended up looking rather oblong but it still tasted great!).
• Place on a baking sheet that has been sprayed with cooking spray.
• Spread pancetta mixture evenly over the top. Place asparagus pieces over top. Sprinkle with mozzarella.
• Bake for 10-15 minutes until dough is golden brown on bottom. (the top doesn't get as brown).
• While it is baking, make shaves of parmesan cheese using a vegetable peeler.
• When flatbread is done, remove from oven and top with parmesan.
• Enjoy!

Steps:

• Heat grill to medium-high. Brush both sides of bread slices with 1/2 cup oil. Grill until golden and charred in spots, about 1 minute each side. Season with salt. Dollop cheese among slices.
• Toss asparagus with remaining 1 tablespoon oil; season with salt. Grill, turning occasionally, until crisp-tender, 5 to 7 minutes. Divide among bread slices. Top with sprouts; drizzle with oil. Season with salt and pepper flakes; serve.