Spring calls for light, fresh flavors that still pack a punch. As the ground temperatures warm, asparagus shoots up, offering the ideal springtime vegetable to incorporate into a variety of dishes. Highlight asparagus paired with plenty of garlic on a simple flatbread for a taste of the season. Incorporate Durant Garlic Fused Olive Oil into the dough and drizzle it over top, then finish the dish with Durant Black Garlic Sea Salt for a depth of flavor.
This recipe makes 1 flatbread but can easily be doubled or tripled. Use homemade dough or purchase ready-to-top flatbreads at the grocery store. Recipe courtesy of Molly Allen.
Dough
- ½ cup Warm water
- ¾ tsp Active dry yeast
- 2 tsp Granulated sugar
- 1 ⅓ cups All-purpose flour
- 1 tbsp Durant Garlic Fused Olive Oil
- ½ tsp Salt
Flatbread
- 6 Asparagus spears, cut into 1-inch pieces
- 1/3 cup ricotta cheese
- ⅓ cup Finely shredded parmesan cheese
- Durant Garlic Fused Olive Oil
- ⅓ cup Ricotta cheese
- Parsley, minced for garnish
- Durant Black Garlic Sea Salt, for garnish
- In the bowl of a stand mixer fitted with the dough hook, add the warm water and sugar. Sprinkle the yeast over top and let activate for five minutes until foamy.
- Gradually mix in the flour, Garlic Fused Olive Oil, and salt until the dough forms.
- Transfer the dough to a greased bowl. Cover and let rise for 45 minutes. Preheat the oven to 475 degrees.
- Bring a pot of water to a boil and add in the asparagus. Blanch for two minutes before transferring to a bowl of cold water. Drain and blot dry.
- Roll the dough out onto a floured countertop and transfer to a baking sheet lined with parchment paper.
- Drizzle Garlic Fused Olive Oil over the dough and sprinkle with half of the parmesan. Top with asparagus and dollop with ricotta.
- Bake the flatbread for 20 to 25 minutes until golden.
- Garnish with additional parmesan, minced parsley, and Durant Black Garlic Sea Salt before slicing and serving.
- Enjoy with your favorite Durant Vineyards wine!
