Asparagus, tarragon and almond pizza bianco
Ingredients
- 100ml crème fraîche
- 20g parmesan, grated
- 2 flatbreads
- 2tbsp flaked almonds
- 1 bunch asparagus spears, trimmed
- tarragon or basil leaves
- parmesan shavings to decorate
Method
- 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.
- Cook in the oven for 10 mins until the crème fraîche starts to turn golden.
- Meanwhile, steam the asparagus for 5-6 mins until just soft. Top the flatbreads with asparagus, add torn herbs and a few parmesan shavings.