Asparagus Flatbread with Avocado Cream

This delicious, unique flatbread is 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.

Ingredients

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• 1 ripe California Avocado
• 1/3 cup (75 mL) milk (approx.)
• 1/4 cup (50 mL) fresh basil leaves
• 1 tbsp (15 mL) lemon juice
• 1/4 tsp (1 mL) each salt and pepper
• Pinch crushed hot pepper flakes
• 16 California Asparagus spears, trimmed
• 1/2 small red pepper, very thinly sliced
• 1/4 cup (50 mL) very thinly sliced red onion
• 3 thin slices prosciutto, torn into pieces
• 2 prepared plain flatbreads or focaccia, about 12 x 7-inch (30 cm x 18 cm)
• 2 tbsp (30 mL) olive oil
• 2 cloves garlic, minced

Procedure

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.
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.

Makes 8 entrée servings.