Asparagus tarte flambée

Ingredients for 1 servings:

• 1 kg asparagus, white
• 100 g arugula
• 500 g cream cheese
• 150 g Parmesan, freshly grated
• 300 g flour
• 1 sachet of dry yeast
• 180 ml water, warm
• Salt and pepper from the mill
• Sugar
• lemon juice
• Cream of balsamic vinegar

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Peel the asparagus. Heat the peels in water, add salt, sugar, and a few drops of lemon juice, and then let it steep for about 30 minutes (do not boil, or it will become bitter). You can also do this overnight. Remove the peels and reduce the liquid until only about 2-3 tablespoons remain. This step isn’t absolutely necessary, but it tastes great. In the meantime, mix the flour with about 1 teaspoon of salt and the dried yeast, add warm water, and knead with the dough hook of a mixer. Finally, knead thoroughly with your hands. The dough should be dry and non-sticky. Cover and let rest in the oven at a maximum of 50°C for about 30 minutes. Roll out thinly on a baking sheet lined with baking paper. Cut the peeled asparagus into approximately 2 cm long pieces, preferably crosswise, and steam for 3-4 minutes (depending on the thickness of the asparagus). Stir the cream cheese into the reduction (if you don’t have asparagus stock, you can also use a little white wine or milk), season with salt, pepper, lemon juice, and sugar (if it’s a bit bitter). Stir in the Parmesan cheese. Spread the cream cheese mixture over the dough, arrange the asparagus on top, and press it in slightly. Bake in a preheated oven at 200°C for 15 minutes. Top with arugula and garnish with balsamic vinegar.