flat bread, pesto, caramelized onions, asparagus and parmesan |

Preparation time: 45 min

Preheat your Oven at 430 °F

• Mise en place

  Peel and mince the onions.

  Peel the asparagus and cisel with an angle cut.

  Keep the tips aside for later..

  Have pesto sauce ready.

• Dough

  Stir yeast with a little warm water until dissolved and pour in the mixing bowl of your kitchen aid.

  Add the other ingredients and mix at first speed. Add water if too dry not to burn the dough.

  Once the dough is smooth, bring up the speed to 2 for 3-5 minutes.

  Place the dough on your table, make a nice ball with your hands. Oil ther sides of a bowl and place the the dough in it.

  Cover with wet table cloth, let aside for about 35 minutes (until the ball double its size).

  Divide the dough in several pieces. Roll again in balls. Let aside again under a wet table cloth for another 30 minutes on a tray covered with baking paper.

  With a rolling pin or with your hands, strech the dough.

  It's ready to garnish it.

• Garnish

  Sweat the onions in a hot pan with a dash of vegetable oil, season with salt and pepper, mix until the onions are caramelized; remove from heat and let aside in the fridge.

  In a pot cook the asparagus tips in salted boilng water for not more than 2 minutes. Let cool down in ice cold water and slice lengthwise.

• Baking

  Spread the pesto and add the caramelized onions. Add the asparagus slices and tips and the gratted cheese. Bake in the oven for 25 to 30 minutes.