Asparagus, leek, and mustard flatbread
Bread
I love the flavor of asparagus, but I'm not always crazy about the texture. Shaving the stalks thin with a vegetable peeler solves that problem--all of the sweet green flavor, none of the rubbery crunch. This flatbread is a great way to use shaved asparagus: I started with Mark Bittman's brilliant whole wheat flatbread recipe, then add mustard, leek, and asparagus, and broil until the veggies are lightly charred.
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