Asparagus Flatbreads with Preserved Lemon Hazelnut Crunch

Asparagus has a pretty short season, but this will work just as well with sliced zucchini or even roasted carrots.  Just slice them lengthwise or on a long and sharp diagonally for a dramatic look and adjust your oven temperature and/or cooking time, depending on the size and density of your veg.  

If hazelnuts aren’t your thing, switch them out with any nut of your choice. Just be sure to give them a quick toast to add to that crunch and deep nutty flavor.

Sometimes I can find hazelnuts already toasted, but if you can’t, just pop them into a 350F oven for 10-12 minutes, tossing every few minutes.  Place them in a clean kitchen towel and rub off the skins.  Discard the skins and roughly chop the nuts.  I like to do 1-2 cups at a time and store them at room temperature, so I have them on hand for whenever I feel a dish could use that extra nutty crunch.  

Sumac provides a touch of contrasting color and the tiniest bit of twang, but you can substitute it with dried ancho or chipotle chili, or you can just leave it out. To be honest, I was feeling fancy and thought I let this guy crash the party, but it’s not entirely necessary :)

These beauties are homemade, but there are plenty of delicious flatbreads on the market. I really like naan because it’s so supple and pliable, but a flour tortilla, lavash, or warmed pita or will also work. Give them a go in a hot skillet or pop them in the microwave to heat through and soften.

The Recipe

Yield: 4 servings

 Ingredients:

Asparagus

1 bunch asparagus

2 tsp evoo

2 tsp white wine vinegar

Kosher salt

Fresh black pepper

Crunch

1/2 cup hazelnuts – toasted

1 preserved lemon – peel only

¼ cup fresh mint – chopped

¼ cup evoo

Extra bits-n-pieces and assembly

4 flatbreads of our choice – I like naan

1 cup hummus – see recipe, or store-bought

Baby lettuce leaves of your choice

Sumac - for sprinkling

Directions: 

For the Asparagus

1.     Preheat oven to 425F.

2.     Wash and trim asparagus by removing the tough ends with a sharp knife or by simply snapping them off.  Place on a silicone/parchment-lined sheet tray and drizzle with evoo and white wine vinegar.  Sprinkle with a pinch of kosher salt and a few grinds of pepper.

3.     Bake uncovered for 12-15 minutes, flipping midway.

For the Crunch

1.     Remove the meat from the preserved lemon and gently scrape off the white pith too.  Give the peel a good rinse under cold water, pat dry, finely chop, and add to a bowl.

2.     Roughly chop your hazelnuts and add to the lemon.

3.     Finely chop the mint and add to the lemon and hazelnuts.

4.     Add the evoo and stir to combine.  Set aside.

5.     Don’t add any salt because the preserved lemon is plenty salty enough.

For the extra bits-n-pieces and assembly

1.     You can heat up the flatbreads, if desired.  Depending on what kind you have, pop them in the microwave for a quick zap or heat them in a cast iron skillet to warm through.

2.     On a plate, lay the flatbread, then spread about ¼ cup hummus and place some lettuce leaves on top.

3.     Place 6-8 asparagus spears on top of the hummus and then a few tablespoons of the preserved lemon hazelnut crunch.  Sprinkle with a pinch of sumac, fold up like a giant taco, and dig in!

Happy Spring!!