Asparagus Flatbread With Avocado Cream Recipes

ASPARAGUS AVOCADO MEDLEY EVONNE STYLE

Steps:

• Place asparagus and water into a dish, cover, and microwave on high for 3 minutes; stir. Continue microwaving until asparagus are bright green and slightly tender, 2 to 3 more minutes. Drain and cool.
• Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion gently in a large salad bowl. Combine lemon juice, olive oil, balsamic vinegar, Dijon mustard, garlic, basil, thyme, salt, and black pepper in a jar with a tight-fitting lid; cover and shake dressing to mix. Pour dressing over salad and toss again to coat. Cover salad and refrigerate until serving time.

ASPARAGUS AVOCADO MEDLEY

Steps:

• Place asparagus and 2 tablespoons water in a microwave-safe dish. Cover and microwave on high for 2-4 minutes or until crisp-tender, stirring once; drain and cool., In a large bowl, combine the asparagus, mushrooms, avocado, zucchini, tomato and onion; toss gently. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss gently to coat. Cover and refrigerate until serving.

GRILLED ASPARAGUS FLATBREADS

Steps:

• Heat grill to medium-high. Brush both sides of bread slices with 1/2 cup oil. Grill until golden and charred in spots, about 1 minute each side. Season with salt. Dollop cheese among slices.
• Toss asparagus with remaining 1 tablespoon oil; season with salt. Grill, turning occasionally, until crisp-tender, 5 to 7 minutes. Divide among bread slices. Top with sprouts; drizzle with oil. Season with salt and pepper flakes; serve.

BACON, TOMATO, AND AVOCADO FLATBREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a large cast iron skillet with cooking spray.
• Place prepared skillet over medium heat for 30 seconds. Add 1 flour tortilla and cook until bottom is browned and hardened, about 1 minute. Top tortilla with 1/2 of the Cheddar cheese, 1/2 of the tomato, 1/2 of the onion, and 1/2 of the bacon; season with salt and pepper. Cook until cheese starts to melt, about 1 minute.
• Transfer skillet to preheated oven and cook until cheese is completely melted, 2 to 3 minutes. Top tortilla with 1/2 of the avocado slices, cilantro, salt, and pepper. Drizzle ranch dressing and buffalo ranch dressing in a zig-zag motion over the top.
• Repeat with remaining ingredients.

FLATBREAD WITH AVOCADO AND SCALLION SALSA

Steps:

• Dough:
• Stir sugar into ¾ cup warm water in a large bowl. Sprinkle in yeast and let sit until foamy, about 10 minutes.
• Add flour, yogurt, oil, and kosher salt to sugar mixture and mix until a shaggy dough forms (don't worry about any dry or unincorporated bits). Cover bowl with a damp kitchen towel and let sit in a warm, dry spot until doubled in size, about 1 hour.
• Salsa and assembly:
• While the dough is rising, toast coriander seeds and cumin seeds in a dry medium skillet over medium heat, shaking often, until fragrant and slightly darkened in color, about 3 minutes. Transfer to a spice mill. Let cool, then coarsely grind. Set spice mixture aside.
• Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to a cutting board; trim roots and discard. Finely chop scallions and place in a medium bowl. Add reserved spice mixture, chile, and parsley. Finely grate half of lemon zest into bowl, then cut lemon in half and squeeze in juice. Add 1 cup oil and stir well to combine. Season with kosher salt and let sit while you make the flatbreads.
• Turn out dough onto a lightly dusted surface and divide into 8 equal pieces. Form into balls and, working with 1 ball at a time, roll out into 6" rounds about ¼" thick.
• Heat 1 Tbsp. oil in a large skillet over medium-high. Working 1 at a time and adding remaining 2 Tbsp. oil as needed, cook flatbread until bubbles appear over the surface, about 1 minute. Flip and cook until cooked through, about 1 minute. Continue to cook, turning often, until browned in spots on both sides, about 1 minute longer. Transfer to a plate and wrap up in a clean kitchen towel to keep warm.
• To serve, brush each flatbread with oil. Coarsely smash avocados onto flatbread and spoon salsa over. Sprinkle with sea salt if desired.

GRILLED FLATBREAD WITH ASPARAGUS PESTO AND FONTINA

Steps:

• Heat grill to high
• Combine the asparagus, basil, garlic and pine nuts in a food processor and pulse a few times to coarsely chop. With the motor running, slowly add the oil and process until emulsified. Season with salt and pepper and transfer the pesto to a bowl. Stir in the Pecorino Romano.
• Place pizza shell on the grill. Grill until slightly crisp, about 1 minute. Remove the shells and spread each with the pesto. Top with the fontina, return to the grill, close the cover and continue cooking until the cheese has melted, 2 to 3 minutes. Remove from the grill and sprinkle with the remaining Romano cheese and chopped fresh basil. Slice each flatbread into bite-sized pieces.

FLATBREAD WITH ARUGULA, ASPARAGUS, AND FRIED EGGS

Steps:

• Place spinach in microwave-safe bowl. Sprinkle with water. Microwave until wilted, about 20 seconds. Drain, pressing on spinach to release liquid. Place spinach, 1 cup arugula, 1/2 cup oil, and garlic in blender. Blend until coarse puree forms. Transfer pesto to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Stir 1/4 cup warm water and honey in small bowl. Stir in yeast. Let stand until foamy, about 10 minutes. Place flour and coarse salt in stand mixer fitted with dough hook attachment. Add 3/4 cup warm water and yeast mixture. Mix on medium speed until dough comes together and pulls away from sides of bowl, adding more water by tablespoonfuls if too dry, about 2 to 3 minutes. Brush large bowl with oil. Form dough into ball. Place in bowl; turn to coat. Cover with plastic; place in warm draft-free area until doubled in volume, about 1 hour.
• Place pizza stone or baking sheet in oven (if using rimmed baking sheet, invert sheet, rim side down). Preheat oven to 500°F. Knead dough in bowl. Cover and let rise again until doubled in volume, about 45 minutes. Divide dough into 4 equal portions. Form each portion into ball. Place on floured work surface; cover with plastic wrap and let rest 10 minutes.
• Sprinkle rimless baking sheet with cornmeal. Working with 1 ball at a time, roll out dough on floured surface to 12x7-inch oval. Transfer to sheet. Spread 2 tablespoons pesto over dough, leaving 1/2- inch plain border. Sprinkle 1/4 of potatoes, 1/4 of asparagus, 1/4 of corn, and 1/4 of peas over pesto. Spoon three 1-tablespoon dollops ricotta over vegetables. Slide pizza onto stone; bake until crust is golden brown on bottom and around edges, 10 to 12 minutes.
• Meanwhile, brush nonstick skillet with oil; heat over medium heat. Crack 2 eggs into skillet; cook just until whites are set but yolks are still runny, about 3 minutes.
• Transfer pizza to work surface. Place 2 fried eggs atop pizza. Scatter shaved Parmesan and arugula leaves over. Cut pizza into wedges and serve. Repeat with remaining dough, pesto, potatoes, asparagus, corn, peas, ricotta, and eggs.

ASPARAGUS AND AVOCADO WRAPS

Steps:

• In a medium saucepan over high heat, bring 2 inches watger to a boil. Place the asparagus in a steamer basket, cover, and steam until just tender, 6-8 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking. Drain thoroughly.
• In a small bowl, mash the avocado, lime juice, and garlic into a coarse puree.
• In another small bowl, stir together the rice and yogurt to mix well.
• Heat a dry large frying pan (not one with a nonstick surface)over medium heat. One at a time, heat the tortillas in the hot pan until softened, about 20 seconds per side.
• Lay the tortillas flat on a clean work surface. Spread the avocado mixture equally among the tortillas. Top each with an equal amount of the rice mixture, asparagus, cilantro, and onion.
• Fold in both sides and the bottom of each tortilla up over the filling, then roll to close. If made in advance, cover with plastic wrap and refrigerate for up to 1 hour. Return to room temperature before serving.
• To serve, cut each wrap in half crosswise.

ASPARAGUS, AVOCADO & QUINOA TABBOULEH

Steps:

• Cook the quinoa following pack instructions, then leave to cool. Bring a pan of water to the boil, add the soya beans and cook for 2 mins, then add the asparagus tips and cook for 1 min more. Drain everything and leave to cool.
• Meanwhile, mix the yogurt with the paprika, garlic and most of the lemon zest. Season and chill.
• Using a vegetable peeler, slice the asparagus stalks into thin ribbons (you won't be able to do the whole stalk as it will get too thin, but these pieces are perfect for soup.) Keep in iced water until ready so they curl.
• On a large platter, combine the quinoa, cooked soya beans and asparagus tips, cucumber, spring onions, herbs and avocado. Drain the asparagus ribbons and add them too. Whisk together the lime and lemon juices, agave syrup, rapeseed oil and some seasoning, then pour over the salad and gently toss to mix. Serve with the yogurt alongside, topped with the remaining lemon zest.

ASPARAGUS-AND-POTATO FLATBREAD

Steps:

• Preheat oven to 500 degrees, with racks in middle and lower thirds. On a lightly floured surface, roll dough into two 6-by-16-inch ovals and transfer to two parchment-lined rimmed baking sheets. Brush each with 1 tablespoon oil. In a medium bowl, toss potato with 2 teaspoons oil and season with salt and pepper. Arrange potatoes on dough, leaving a 1/4-inch border. Bake until edges of crusts are golden and potatoes are beginning to crisp around edges, about 12 minutes, rotating sheets halfway through.
• Meanwhile, toss asparagus with 2 teaspoons oil and season with salt and pepper. Reduce heat to 450 degrees, remove sheets from oven, and top flatbread with asparagus. Return sheets to oven and bake until asparagus is crisp-tender, 5 minutes. Top with cheese and bake until cheese is warmed through, 3 minutes. Drizzle each flatbread with 1 teaspoon oil, then cut into wedges to serve.

ASPARAGUS FLATBREAD WITH AVOCADO CREAM

Steps:

• 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.).
• 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.
• 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.
• Tip: Substitute the prepared flatbreads with store-bought or homemade pizza dough; roll out to size and increase the baking time to 15 minutes.