Asparagus Flatbread

Dissolve the yeast in 200 ml (approximately 3/4 cup) lukewarm water. Add the flour, sugar, 1 teaspoon salt and semolina and knead until smooth. Cover and let rise in a warm place for about 2 hours.

Peel the asparagus, snap off the woody ends and cook in boiling salted water for about 8 minutes. Shock in ice water then drain. Cut about 300 grams (approximately 10.5 ounces) into pieces and purée with the peeled garlic cloves, pine nuts and a little oil in a blender. With the motor running, drizzle in enough olive oil for a thick pesto to form. Season with salt and pepper.

Knead the dough on a floured work surface, divide into 6-8 portions and roll into thin discs.

Preheat an oven with a baking sheet inside to 240°C (approximately 475°F) convection. Place the flatbread dough on parchment paper and bake for 2-3 minutes, until crispy.

Toss the remaining asparagus with 1-2 tablespoons oil and sauté until just hot. Season with salt.