It started with my annual, have you tried asparagus before? questioning at the high school garden. To all the new students who told me they won’t eat asparagus, I brought them over to the plants, cut off a few stalks, snapped them into smallish pieces, and handed them over.
This always works.
I love converting asparagus haters. Fresh-off-the-plant raw asparagus is the epitome of what spring tastes like. It’s not tough or bitter or slightly limp like some of us have grown used to. It’s alive and green and has a flavor that even vegetable-avoiding high school students can get behind.
Since then, we’ve been eating a few asparagus-filled meals on repeat.
The first is this strawberry, asparagus + radish flatbread. It is perfect for a light meal or can be paired with others for more of a tapa-style selection. The Recipe Redux theme this month is tapas and small bites, so check out the link-up below for more ideas, if you’ve the mind. William and I have tended to make two of these flatbreads at a time, eat one for dinner, and then the other for lunch leftovers the next day. I like mine drizzled with a little balsamic vinegar and he leaves his as is. We love them.
The other asparagus dinners we’ve been enjoying and sharing with friends this spring include a quick sauté of asparagus, mushrooms, zucchini, and peas over Lindsey’s chickpea mash and then again with her vegan chickpea alfredo pasta, which we serve with asparagus, peas, and any number of other spring vegetables.
Strawberry, Asparagus + Radish Flatbread, makes 2
1 1/3 cups garbanzo bean flour
2/3 cups brown rice flour, plus more for dusting
2 tablespoons extra virgin olive oil
1 teaspoon baking powder
1 teaspoon fine grain sea salt
1/2-2/3 cup water
1 bunch asparagus, chopped into 2-inch pieces
1 bunch radishes, thinly sliced
juice from 1/2 lemon, or more to taste
2 cloves garlic, minced
1 Tbs. raw honey
1 lb. strawberries, sliced
1 handful fresh flat-leaf parsley, finely chopped
balsamic vinegar, to drizzle, optional
- Mix the flours, oil, baking powder, salt, and water. Add enough water to make a dough that can be handled and rolled. Then allow the mixture to rest for about 10 minutes. Divide it in two, and roll out one of the flatbreads on a floured work surface. Transfer to a baking pan or pizza dish and with a pastry brush or your fingers, coat the dough with a small amount of olive oil.
- In a large bowl, toss the asparagus, radish slices, lemon juice, and garlic.
- Then top the dough with half the asparagus mixture and bake at 400 degrees F for about 16 minutes. Without removing from the oven, add half the sliced strawberries, a handful of parsley, and a drizzle of honey, and then bake for an additional 3-4 minutes, just to warm the ingredients.
- Remove from the oven, drizzle with a small amount of balsamic, if desired, slice and serve.
- Repeat with the remaining dough and ingredients.