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    seasonal recipe

    Recipe for flatbread with smoked salmon, asparagus, and crispy shallots

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4

    Wolfgang Puck’s smoked salmon pizzas became famous in the early 1980s and they’re still irresistible. You can make them with pizza dough (commercial or homemade) or use a flatbread like naan, then layer with fresh asparagus, smoked salmon, and crème fraîche, and you have a light meal or an appetizer for guests.

    Salt and pepper, to taste
    1bunch fresh asparagus, ends snapped and spears cut into 1½-inch pieces
    6tablespoons canola oil
    4shallots, thinly sliced
    4ovals naan or other small flatbreads (each 8 inches across)
    8ounces crème fraîche
    8ounces thinly sliced smoked salmon, cut into 2-inch pieces
    2tablespoons chopped fresh chives

    1. Set the oven at 400 degrees.

    2. In a skillet, bring 1 inch lightly salted water to a boil. Add the asparagus and simmer for 2 minutes. Drain in a colander and refresh with very cold water.

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    3. Dry the skillet and return it to medium-high heat. Add the oil and when it is hot, cook the shallots, separating the slices into rings, for 6 minutes, or until browned. Transfer to a plate lined with paper towels. Sprinkle with salt.

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    4. Meanwhile, place the flatbreads directly on a rack in the middle of the oven. Heat for 5 minutes, or until hot and slightly firm on the bottom. Transfer to a cutting board. Cool for 1 minute.

    5. Spread each flatbread with crème fraîche, leaving a 1-inch uncovered rim. Top with smoked salmon, asparagus, shallots, chives, and black pepper. Cut into wedges.

    Lisa Zwirn