This bianco version is quick to prepare and takes just 10 minutes in the oven – it’s the ideal mid-week supper.
100ml crème fraiche
20g parmesan, grated
2 tbsp flaked almonds
1 bunch asparagus spears, trimmed
Tarragon or basil leaves
Few parmesan shavings to decorate
Heat the oven to 180C/160C Fan. In a bowl combine the crème fraiche and parmesan and a good grind of black pepper. Lay the flatbreads on baking sheets and spread with the crème fraiche leaving 1cm gap around the edge, sprinkle with almonds.
Cook in the oven for 10 minutes until the crème fraiche starts to turn golden.
Meanwhile steam the asparagus for 5-6 minutes until just soft.
Top the flatbreads with asparagus, add torn herbs and a few parmesan shavings.
Recipe credit: www.enjoyasparagus.com