Asparagus, tarragon and almond pizza bianco


Asparagus, tarragon and almond pizza bianco
  • 100ml crème fraîche
  • 20g parmesan, grated
  • 2 flatbreads
  • 2tbsp flaked almonds
  • 1 bunch asparagus spears, trimmed
  • tarragon or basil leaves
  • parmesan shavings to decorate
  1. Heat the oven to 180C/Gas4. In a bowl, combine the crème fraîche and parmesan and a good grind of black pepper. Lay the flatbreads on baking sheets and spread with the crème fraîche, leaving 1cm gap around the edge, sprinkle with almonds.
  2. Cook in the oven for 10 mins until the crème fraîche starts to turn golden.
  3. Meanwhile, steam the asparagus for 5-6 mins until just soft. Top the flatbreads with asparagus, add torn herbs and a few parmesan shavings.


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