John Myers
Contents
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Ingredients
dough
- 200 g Flour
- 1 pinch Sugar
- 1 pinch Salt
- 1 tbsp Olive oil
- 100 ml Lukewarm water
- 0,5 packet Dry yeast
Covering
- 250 g Green asparagus
- 1 tsp Sugar
- 1 tsp Salt
- 1 cups Sour cream
- 1 tbsp Pink pepper berries
- 0,5 bunch Chives
- 1 Clove of garlic
- Salt
- Pepper
- 4 Stems Leaf parsley, chopped
- 50 g Black Forest ham in thin slices
Instructions
dough
- Mix the flour with the salt and make a well in the middle. Put the water, the oil, the sugar and the yeast in there and knead everything well to form an elastic dough and then let it rest in a warm place for about 60 minutes.
Covering
- Cut off the woody ends and tips of the asparagus. Halve the tips. Cut the other diagonally into approx. 3 mm thick slices and place in a bowl. Add 1 teaspoon salt and 1 teaspoon sugar, mix and let marinate for about 30 minutes.
- Put the sour cream in a bowl. Season with salt and pepper. Cut the chives into fine rolls and add. Poke the pepperberries in a mortar and add them as well (set a few aside). Now add the garlic and mix everything well.
finish
- Preheat the oven to 220 degrees and line a baking sheet with parchment paper. Place the asparagus on a kitchen towel and dab a little. Roll out the dough thinly and place on the baking sheet.
- Now brush the dough with the sour cream and top with the asparagus slices. And bake everything in the oven for about 12-15 minutes. Then remove from the oven and sprinkle with the remaining pepperberries and parsley before serving. Tear up the Black Forest ham a little and spread on top.
