Flatbread with Roasted Asparagus, Fennel and Smoked Salmon

We eat with our eyes too, right? This flatbread with roasted asparagus, fennel and smoked salmon is guaranteed to impress your guests. Wonderful for Easter brunch, but also perfect for a weekday evening. Add a simple green salad and you’re done. This recipe comes from the recently published Asparagus by Jessica Lek.

1. Preheat the oven to 200 °C.

2. Place the flatbreads on a baking sheet lined with parchment paper. Spread them with a layer of crème fraîche (leaving a little space around the edges) and crumble the labneh over them in coarse pieces. Arrange the fennel slices and asparagus on top in a crisscross pattern. Drizzle 1 tbsp olive oil over each flatbread. Sprinkle the flatbreads with sea salt flakes and a twist of pepper.

3. Bake the flatbreads in the oven for about 10 minutes until golden brown and crispy. Leave to cool briefly.

4. Place a few slices of salmon on each flatbread and garnish with the dill, pomegranate seeds, watercress, a dollop of lightly beaten hummus and, optionally, some wild fennel flowers.

Title: Asparagus
Author: Jessica Lek
Publisher: Good Cook
Price: €10,95