Easy White Asparagus Flatbread (Spargel Flammkuchen)

5 from 3 votes

Easy White Asparagus Flatbread (Spargel Flammkuchen)

I found another great way to enjoy the German’s favorite seasonal vegetable: white asparagus. Add it to a rustic Flammkuchen (German-style flatbread) with prosciutto, pine nuts, Cambozola cheese and red onion and it's ready to enjoy in just about 30 minutes!

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, Baking, Dinner, Lunch, Main Course, Savory Baking

Cuisine: German

Keyword: Easy White Asparagus Recipes, Flammkuchen Recipe, German Flatbread Recipe, German White Asparagus Recipe, Spargel recipe

Servings: person

Calories: 1610kcal

Equipment

Ingredients

Dough

200 grams all-purpose flour
2 Tablespoons olive oil
½ teaspoon salt
120 milliliters water

Toppings

3 Tablespoons sour cream
200 grams jarred white asparagus It's easier to find in the US and it saves time not having to peel and cook it before baking it.
100 grams Cambozola cheese this is a German cheese and a blend of the Italian Gorgonzola blue cheese and the French Camembert cheese. It's really mild and I love it even though I don't like blue cheese!
1 Tablespoon pine nuts
½ red onion peeled and thinly sliced
4 slices good prosciutto ham Add it after baking. I buy mine at Costco because it's an amazing price and great quality.
salt and pepper

Metric - US Customary

Instructions

Preheat oven to 500 degrees Fahrenheit.
Combine all ingredients for dough and knead for 5 minutes or until smooth. Add more flour/water to achieve a smooth consistency. Let rest for 10 minutes.
200 grams all-purpose flour, 2 Tablespoons olive oil, ½ teaspoon salt, 120 milliliters water
In the meantime, peel and slice half of an onion into thin rings, cut up the Cambozola into bite-sized chunks.
½ red onion, 100 grams Cambozola cheese
Roll out the dough on a lightly floured surface and transfer to a baking sheet prepped with parchment paper.
Spread on sour cream and season with salt and pepper. Then add asparagus spears, onion, pine nuts and cheese.
3 Tablespoons sour cream, 200 grams jarred white asparagus, 100 grams Cambozola cheese, ½ red onion, salt and pepper, 1 Tablespoon pine nuts
Bake for about 10 minutes or until the crust is crisp.
Finish with the prosciutto and cut into fourths or little squares (perfect if serving as an appetizer). One Flammkuchen is enough for 1 to 2 people served as entree or 4 people served as an appetizer.
4 slices good prosciutto ham

Notes

Fresh White Asparagus: If you're using fresh asparagus instead of the jarred version, you will first need to peel and boil or steam it. Peel and trim your white asparagus (see note by ingredient list). In a medium sized pot, add water until half full, some salt and about one tablespoon of sugar. Bring to a boil, add the asparagus, reduce heat to medium and let simmer for 5 minutes. Drain and rinse with cold water and transfer to a plate covered in paper towel to allow excess water to run off.
You could also use green or purple asparagus instead, which can be eaten without having to peel it first. I would cover it in olive oil before adding it to the flatbread, but no boiling is necessary.
Dough too dry? Simply add some more water until you achieve a smooth consistency. If it’s too wet, add some more flour and knead until you have a smooth, elastic dough. Make sure to let it rest for 10 minutes before rolling it out to help it relax.

Nutrition