Flatbread with Asparagus and Eggs

Method

1. 1. Preheat the Oven:
      Preheat your oven to 200°C (400°F).
   2. Prepare the Asparagus:
      In a small saucepan, bring water to a boil. Blanch the asparagus spears for 2-3 minutes until they turn bright green and slightly tender. Remove from boiling water and immediately transfer to a bowl of ice water to stop the cooking process. Drain and set aside.
   3. Prepare the Flatbread:
      Place the flatbread on a baking sheet lined with parchment paper. Spread the ricotta cheese evenly over the flatbread, leaving a small border around the edges.
   4. Add Asparagus:
      Arrange the blanched asparagus halves on top of the ricotta-covered flatbread.
   5. Bake the Flatbread:
      Drizzle the flatbread and asparagus with olive oil. Sprinkle with lemon zest, salt, and black pepper. Create small wells in the asparagus and carefully crack the eggs into the wells. Season the eggs with a pinch of salt.
   6. Bake in the Oven:
      Bake in the preheated oven for 12-15 minutes or until the flatbread edges are golden and the eggs are cooked to your liking (for runny yolks, aim for around 12 minutes).
   7. Garnish and Serve:
      Remove the flatbread from the oven. Garnish with fresh basil leaves. Slice and serve hot, allowing the yolks to ooze out when cut. Enjoy your delightful Springtime Flatbread with Ricotta, Asparagus, and Eggs.

   Pro Tips

   • Egg Perfection: For runny yolks, bake the eggs until the whites are set but the yolks remain slightly jiggly.
   • Play with Flavors: Enhance the dish with a drizzle of truffle oil or a sprinkle of red pepper flakes for an extra layer of flavor.
   • Crispy Crust: Preheat the baking sheet before placing the flatbread for a crispy, golden crust.
   • Seasonal Variations: Experiment with seasonal vegetables like baby peas or ramps to add variety and color.

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