Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g flour
- 100 ml water, warm
- 1 pinch (s) salt
- some dry yeast
- 1 tablespoon oil
- 400 g asparaus
- 200 g crème fraîche, or sour cream
- 100 g ham, smoked
- 3 tablespoon pesto, wild garlic
- salt and pepper
- possibly parmesan or rocket
- possibly cherry tomato (s)
Print Recipe
Pin Recipe Instructions
- Knead the flour, warm water, salt, some dry yeast, and the oil together until the dough is combined. Place in a warm location to rise for 30 minutes.
- While the dough rises, clean the asparagus and peel if necessary. Cut the asparagus spears into roughly 2–3 cm pieces. For thick white asparagus, fry or steam the pieces in a pan with a little oil for 2–3 minutes until slightly tender.
- Preheat the oven to 200 °C (392 °F).
- Roll out the dough thinly on a baking sheet lined with baking paper. Brush with the crème fraîche or sour cream, spread the wild garlic pesto on top, and season with salt and pepper.
- Tear the ham into small pieces and scatter over the pesto. Distribute the asparagus pieces on top, and add halved cherry tomatoes if using them.
- Bake for 12–15 minutes until the crust is golden and crispy.
- If desired, garnish with grated Parmesan cheese or fresh rocket before serving.
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