Asparagus Flatbread With Avocado Cream

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 ripe california avocado
• 1/3 cup milk (approx., 75 ml)
• 1/4 cup fresh basil leaf (50 ml)
• 1 tablespoon lemon juice (15 ml)
• salt and pepper (1 ml)
• 1 pinch crushed hot pepper flakes
• 16 california asparagus spears, trimmed
• 1/2 small red pepper, very thinly sliced
• 1/4 cup very thinly sliced red onion (50 ml)
• 3 slices prosciutto, thin slices torn into pieces
• 2 loaves prepared plain flat bread (30cm x 18cm) or 2 loaves focaccia bread, about 12 x 7 inch (30cm x 18cm)
• 2 tablespoons olive oil (30 ml)
• 2 garlic cloves, minced

Recipe

• 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. makes 8 entrée servings.
• 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.