Name: Prosciutto, asparagus and ricotta on grilled flatbreads
Yield: 4
Ingredients: 1 tbsp extra-virgin olive oil, plus extra to serve; 170 gm asparagus (1 bunch), stalks trimmed and cut into 3 pieces; 1 garlic clove, halved; 150 gm fresh ricotta; 65 gm thinly sliced prosciutto; Coarsely chopped flat leaf parsley, to serve; Lemon wedges, to serve; Flatbread; 300 gm (2 cups) plain flour, plus extra for dusting; ¾ tsp bicarbonate of soda; 60 ml (¼ cup) extra-virgin olive oil; 2 tsp finely chopped thyme leaves

This flatbread is one of the simplest bread recipes out there, and ultra-impressive. Change up the toppings as you like – for spring, we’ve gone with asparagus, prosciutto, fresh ricotta and herbs.

Ingredients

1 tbsp extra-virgin olive oil, plus extra to serve

170 gm asparagus (1 bunch), stalks trimmed and cut into 3 pieces

1 garlic clove, halved

150 gm fresh ricotta

65 gm thinly sliced prosciutto

Coarsely chopped flat leaf parsley, to serve

Lemon wedges, to serve

Flatbread

300 gm (2 cups) plain flour, plus extra for dusting

¾ tsp bicarbonate of soda

60 ml (¼ cup) extra-virgin olive oil

2 tsp finely chopped thyme leaves

Method

1.For flatbread, combine ingredients, 1/2 tsp salt flakes and 130ml water in a bowl, then knead in the bowl until a smooth dough.

2.Preheat a large char-grill pan or a barbecue to high. Turn out dough onto a lightly floured surface and roll out to an 8mm-thick oval. Brush pan with oil and grill flatbreads in batches, turning once, until lightly charred and cooked through (6 minutes).

3.Meanwhile, blanch asparagus in a large saucepan of boiling salted water until bright green (2 minutes). Drain, and season to taste.

4.Rub hot flatbreads with cut-sides of garlic, spread with ricotta, season to taste, and top with asparagus, prosciutto and parsley. Drizzle with oil and serve with lemon wedges.

Profile Charlotte Binns-McDonald

Styling by Geraldine Muñoz