ASPARAGUS AND POTATO FLATBREAD

Local asparagus and the first of Jersey Benne potatoes have arrived and these little flatbreads combined  with this classic combination offer a different twist.

 Serves 8

Flatbreads

2 cups whole wheat flour

1 teaspoon salt

½ tsp baking powder

¾  cup warm water

3 Tbsp extra-virgin olive oil

Topping

15-20 spears fresh asparagus

8 sprigs of fresh thyme

4 garlic cloves, sliced thinly

300g jersey benne, agria or desiree potatoes, cooked whole until tender, drain and cool.

30g fresh parmesan cheese, vintage cheddar, or fresh curds

Sea salt flakes

Cracked pepper

Extra virgin olive oil, for drizzling

Method

MAKE THE FLATBREADS In a large bowl, combine the flour, salt and baking powder. Stir in the water and olive oil and knead to form moist dough. Cover with a kitchen towel and let rest for 30 minutes. Bring a medium size pot to the boil.

Snap off the ends of the asparagus (it will snap where most tender) reserve the tender tip and stalk and use the tough stalks for stock. When the water is boiling cook the asparagus for 2 minutes, drain immediately and refresh under cold running water, drain and set aside.

Slice the cooked potatoes (left overs are great for this) into half centimeter slices

Preheat the oven 220C

Divide the dough into 8 balls. On a lightly floured work surface, roll out each ball until it is half a centimeter thick all over, place onto baking tray.

Drizzle a little olive oil over the top of each flatbread, place about 3-5 rounds of potato, same of asparagus and a scattering of fresh thyme leaves and garlic slivers, season with salt and pepper. 

Using a peeler, peel thin long strips of cheese and once again scatter over the flatbreads.  Finish with a light drizzle of oil and bake at the top of your oven until golden and crispy.  Continue until all flatbreads are done.

To serve, if like me add a little more freshly shaved cheese, sprinkle of sea salt and drizzle of extra virgin olive oil.  Cut into wedges and eat immediately!