Local asparagus and the first Jersey Benne potatoes have
arrived and when combined in these little flatbreads offer a
different twist to this classic partnership.
Asparagus and potato
Photo by Simon Lambert.
2 cups wholewheat flour
1 teaspoon salt
½ tsp baking powder
¾ cup warm water
3 Tbsp extra-virgin olive oil
15-20 spears fresh asparagus
8 sprigs of fresh thyme
4 garlic cloves, sliced thinly
300g Jersey Benne, Agria or Desiree potatoes, cooked whole
until tender, drained and cooled
30g fresh parmesan cheese, vintage cheddar, or fresh
Sea salt flakes
Extra virgin olive oil, for drizzling
Make the flatbreads in a large bowl. Combine the flour, salt
and baking powder. Stir in the water and olive oil and knead
to form moist dough. Cover with a kitchen towel and let rest
for 30 minutes.
Bring a medium-sized pot to the boil.
Snap off the ends of the asparagus (it will snap where most
tender) reserve the tender tip and stalk and use the tough
stalks for stock. When the water is boiling, cook the
asparagus for two minutes, drain immediately and refresh
under cold running water, drain and set aside.
Slice the cooked potatoes (leftovers are great for this) into
Heat the oven to 220degC.
Divide the dough into eight balls. On a lightly floured work
surface, roll out each ball until it is half a centimetre
thick all over, place on baking tray.
Drizzle a little olive oil over the top of each flatbread,
place three to five rounds of potato, same of asparagus and a
scattering of fresh thyme leaves and garlic slivers, season
with salt and pepper. Using a peeler, peel thin long strips
of cheese and once again scatter over the flatbreads. Finish
with a light drizzle of oil and bake at the top of your oven
until golden and crispy. Continue until all flatbreads are
To serve, if you like, add a little more freshly shaved
cheese, a sprinkle of sea salt and a drizzle of extra-virgin
olive oil. Cut into wedges and eat immediately.
• Alison Lambert, chef at the Otago Farmers Market, will
be demonstrating this recipe at the market on Saturday