So fire up your grill for this amazing Grilled Prosciutto and Asparagus Flatbread. There’s so much that can be cooked on the barbeque/grill and today I’m gonna tell you how easy it is to grill bread.
You would normally think that the dough would stick terribly to the grates, however, as the dough cooks and forms a crust on the bottom it pulls away from the grates making it virtually non stick. There is a fine line between perfectly golden and crispy to overdone, so you want to watch it closely. Depending on your grill and heat setting, the first side takes only 5-6 minutes to form that slightly charred crust.
Tips for grilling bread
1. Grill small portions of bread instead of one large piece. This not only allows for more uniform cooking, but it’s also easier to flatten and move smaller portions to the grill. 2. Don’t try to make the flatbread perfectly shaped, it just won’t happen! The dough shrinks up and morphs into a shape of its own when you pick it up and move it to the grill. It’s okay to be a little rustic! 3. Make sure your grill is scraped clean to prevent sticking. A small amount of non-stick spray applied before grilling can also help. 4. Don’t overcrowd the toppings. The dough is almost cooked when you flip it over, therefore too many toppings will require an excessive amount of time to heat through, causing the dough to overcook. 5. Have all your toppings ready prior to starting. 6. Don’t be afraid to experiment with your favourite toppings, but if you’re aiming for something smothered in melty cheese this type of flatbread is not for you. Too much cheese will not melt in the time it takes the flatbread to cook. 7. When camping, make the dough at home ahead of time. After the first rise split dough in half, punch down and seal in two medium freezer bags. Place in fridge or freezer to stop the rising process. Allow to come to room temperature and proceed with recipe.
Grilling is a huge part of our cooking during the summer months, both at home and when we are out camping and overlanding. You can see more of what we do outdoors at Mark Bouliane – YouTube Eating well and having fun with food is important to us, both at home and when travelling in our jeep. Because the grill is our primary cooking source when adventuring outdoors, dishes like Grilled Prosciutto and Asparagus Flatbread only adds to the fun of it all and makes us feel like we aren’t compromising. It’s great at home or anywhere else you happen to grill. Enjoy!
In the bowl of a stand mixer fitted with a dough hook, stir together water, honey and yeast. Allow to ferment for 6-8 minutes.
Stir in 1 1/2 cups of flour, olive oil and salt. Begin kneading, allowing all the flour to be absorbed before adding more. Add additional flour gradually until dough is soft, subtle and no longer sticky to the touch, about 8 minutes. The exact amount of flour will vary.
Lightly coat a large bowl with olive oil. Shape dough into a ball and place in bowl. Cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
Slice prosciutto into 1/4" strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. This will take 8-10 minutes. Remove to a paper towel-lined plate.
Preheat grill to medium.
Cut the woody 1-2" off the bottom of the asparagus spears. If they are thick spears, shave the bottoms lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and pepper.
Place asparagus directly on grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
In a small bowl whisk together 1 tbsp olive oil, lemon juice, basil, salt and a few grinds of black pepper. Cut asparagus into 1" pieces and toss with a drizzle of lemon and oil, saving the remainder for finished flatbread.
Deflate the dough by kneading 3-4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes. This will help relax the dough and make it easier to flatten. Spread and press one portion out to an approximate 13"x8" rectangle on a flat, movable surface like a cutting board or back of a baking tray.
Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom. The time will vary depending on your grill and heat setting. Poke any large air bubbles and flip dough over.
Immediately scatter on half of the asparagus, prosciutto and crumbled goat cheese. Sprinkle with 1/4 cup of parmesan and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough. Remove to a cutting board and cut into wedges. Drizzle with remaining olive oil and lemon juice and serve immediately.
-The dough will shrink up some when transferred to the grill, there's no stopping this, don't fight it! I can usually grab and stretch out a couple corners once it is on the grill, but once it's on I don't mess with it much.
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Some years ago, one of my favourite appetizers served at The Keg was a tempura battered asparagus.In the mix was also snow peas or green beans, but it’s been so long that I just can’t seem to remember.What I do remember, is that the asparagus was the star of the show, hands down!Crisp green spears, lightly battered and fried golden were amazing with a soy dipping sauce.Since the dish is no longer on the menu, I decided to make it for myself, and share with you today Tempura Asparagus with Soy Dipping Sauce.You see, it’s simply the best when you can enjoy your favourites at home.
The recipe uses crisp fresh asparagus spears, but truthfully, you could use a multitude of vegetables of your liking.Think zucchini, green beans, mushrooms, a vegetable Fritto Misto really. For me, it’s asparagus all the way, lightly coated and fried till just tender and plunged into a garlic and ginger studded soy sauce.They’re addictive to say the least. Enjoy!
Recipe source for Tempura Asparagus: Compelled To Cook
In a small bowl, whisk together all ingredients except sliced scallions. Set aside.
Add enough oil to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350℉. Alternatively, you can use a deep fryer set to 350℉.
In a medium bowl whisk together water, flour, white wine, egg, cornstarch, baking soda and salt until smooth. Set aside while oil is heating and asparagus is prepped.
Trim woody ends from asparagus (about 2"). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
Once the oil is hot, dip individual asparagus spears into batter to evenly coat and tap off excess batter. Add to hot oil one at a time, cooking 6-8 per batch and cook for about 2 minutes per side depending on size. Remove with a slotted scoop to a paper towel lined tray and repeat with remaining asparagus.
Divided soy dipping sauce into small serving bowls and serve asparagus along side. Garnish with scallions and serve immediately.
I read recently that fresh raw asparagus is underrated! I believe this observation is very true. So if you’re lucky to have a bundle or two, let Fresh Asparagus Toast entice you to discover all that fresh raw asparagus can offer. The first hurdle for me to eating raw asparagus is the fact that fresh asparagus is simply not a staple vegetable in my crisper drawer for most of the year. For me, those crisp spears are not something you reach for to munch on like a stick of celery or carrot. Second, when I do have a bundle or two of fresh asparagus I’m always cooking it by default….delicious in its own right, but still cooked. So let’s look at a new way!
Fresh Asparagus Toast will change the way you view your asparagus. Not only does fresh raw asparagus make a quick, healthy lunch, it’s surprisingly addictive with a bright zesty lemon dressing. This magical combination is the perfect balance with salty cheese, avocado and crisp sprouts. If you’ve never had raw asparagus, it’s time, and you’ll be wondering why you haven’t done it sooner. Enjoy!
In a medium bowl mash feta and cream cheese together using a fork until well combined but some little bits remain of the feta. Set aside. (avocado is added at the end to avoid oxidization)
In a small bowl whisk together olive oil, lemon juice, white wine vinegar, shallots, salt and pepper. Set aside. Peel asparagus into thin strips by holding the bottom woody portion of the spear and using a vegetable peeler, peel towards the tip in one motion. Continue to peel off thin strips until the spear is too flat and the peeler won't dig in. Turn what's left of the spear onto its side and continue to peel once or twice. You should be left with 1-2" of woody stem that was used as the handle. Discard this unused portion. In a medium size bowl toss together shaved asparagus and dressing. Set aside.
Turn oven to broil and position oven rack to 8" from the top. Brush each bread slice with olive oil and arrange on a baking sheet. Broil for 2-3 minutes until just starting to turn golden. Remove from oven and allow to cool for 1-2 minutes. While toast is cooling, mash avocado into cheese until incorporated. For each piece of bread, spread with a generous 2 tbsp of cheese spread, top with 1/4 cup of asparagus, top with your favourite sprouts or micro greens and a sprinkle of pine nuts. Add freshly cracked pepper if desired and serve immediately.
Toast pine nuts in a single layer in a 350℉ oven for 10-12 minutes. Can omit or substitute in toasted almond slices if desired.