Summary

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)

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Instructions

1. 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.
2. 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.
3. Preheat the oven to 200 °C (392 °F).
4. 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.
5. 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.
6. Bake for 12–15 minutes until the crust is golden and crispy.
7. If desired, garnish with grated Parmesan cheese or fresh rocket before serving.