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Asparagus Flatbread With Avocado Cream

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“Bring the taste of California to your table when you serve this delicious and unique flatbread. This creation is sure to be a crowd pleaser, providing a fusion of pizza and salad. With vibrant spring colours and bright flavours, it makes a terrific family brunch option served with a lightly dressed salad of mixed greens and ripe tomatoes. Or, cut the flatbreads into small squares for a fresh appetizer.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 ripe california avocado
  • 13 cup milk (approx., 75 mL)
  • 14 cup fresh basil leaf (50 mL)
  • 1 tablespoon lemon juice (15 mL)
  • salt and pepper (1 mL)
  • 1 pinch crushed hot pepper flakes
  • 16 california asparagus spears, trimmed
  • 12 small red pepper, very thinly sliced
  • 14 cup very thinly sliced red onion (50 mL)
  • 3 slices prosciutto, thin slices torn into pieces
  • 2 loaves prepared plain flat bread (30cm x 18cm) or 2 loaves focaccia bread, about 12 x 7 inch (30cm x 18cm)
  • 2 tablespoons olive oil (30 mL)
  • 2 garlic cloves, minced

Directions

  1. Preheat oven to 425°F (220°C). Meanwhile, purée avocado with milk, basil, lemon juice, salt, pepper and pepper flakes, in a blender or food processor until smooth. (Add extra milk as needed to achieve a mixture that is easy to drizzle.).
  2. Bring a large pot of salted water to a boil. Add asparagus; after 1 minute add red pepper and cook for 2 minutes longer. Transfer asparagus and red pepper to an ice water bath; drain and dry well. Cut the asparagus in half, lengthwise.
  3. Blend oil with garlic and brush evenly over the flatbreads; bake for 8 to 10 minutes or until crisp and golden; transfer to a cutting board. Drizzle half of the avocado mixture over the flatbreads. Garnish with asparagus, red pepper, onion and prosciutto; drizzle with additional sauce. Makes 8 entrée servings.
  4. Tip: Substitute the prepared flatbreads with store–bought or homemade pizza dough; roll out to size and increase the baking time to 15 minutes.

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