Weekday Vegetarian: Flatbread with Fiddleheads and Asparagus

weekday vegetarian fiddlehead flatbread photo

Photo Credit: Emma Alter

There is nothing as fast and easy as using commercial flatbreads as a base for a pizza-type dinner. I've used naan, tortillas and focaccia, even English muffins, all with delicious results. Of course, if you want to make your own base that's great, but using a ready made flatbread base allows you to make one of those after work mid-week dinners and get it on the table before anyone can start complaining about how hungry they are. This recipe calls for lavash, but my grocery store was sold out, so I ended up using a pizza-like flatbread that worked out perfectly.I added asparagus to this because I use asparagus in just about everything at this time of the year. If you can't find fiddleheads, you can use any spring vegetable you like. You could also blanch a bit of spinach or kale, which would also work. I really liked the hit of lemon with the thin slices, but my daughter found it a little bit strong. If you like, you could sprinkle some juice over it, but if you love lemon, stick with the slices. You could serve this with a green salad, or if you want some more protein, try pairing it with a chickpea or blackbean salad.

This recipe is from the website The Year in Food.

Flatbread with Fiddleheads and Asparagus

1 piece of 6×9″ lavash
10-12 small fiddleheads
6 asparagus spears
1/4 cup wild leeks, chopped (can substitute leeks or caramelized onions)
1 cup Pecorino cheese, grated
1/2 lemon, very thinly sliced
1 tablespoon fresh thyme, chopped
1 teaspoon dried oregano
olive oil
salt and pepper to taste

1. Preheat oven to 375 degrees.

2. Bring a small pot of salted water to a boil. Clean the fiddleheads and remove any of the brown, papery material casing the fiddlehead. Wash them extremely thoroughly to remove this. Blanch the fiddleheads for five minutes in the salted water. Drain, and place in an ice bath to cool.

3. Meanwhile, prepeare the lavash. Place it on a baking sheet and brush it lightly with olive oil. Sprinkle salt and pepper over the lavash. Arrange the lemon slices on the flatbread, followed by the cheese. Finish with the fiddleheads, the asparagus and the wild leeks.

4. Bake for about 10 minutes at 375 degrees, until the cheese is golden and bubbling and the edges of the flatbread are nicely browned. Best served immediately.

More Spring Vegetable Recipes
Asparagus Spinach Dip
Spring Vegetable and Noodle Soup
Rhubarb Pie

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