I make Flammkuchen kind of often. Why? Because it‘s easy, fast, and you can vary the flavor by just changing a few ingredients. 

 

So here is my rendition of an asparagus flammkuchen that I topped with a dry-cured Black Forest ham…. Because one should take full advantage of eating delicious cured meats whenever possible. 

 

The saltiness of the ham needs a fresh, crisp wine to balance it out. So I chose a wine from the Mosel region in Germany by Sybille Kuntz. This light wine has apple, citrus, and floral aromas and is made of Riesling. This unoaked wine is perfect for asparagus, which can be tricky to pair sometimes.

 

This unoaked wine is perfect for asparagus, which can be tricky to pair sometimes.

Ingredients

Serves 4

 

For the toppings:

500 g white asparagus (peeled)
500 g green asparagus (peeled)
150 g cured black forest ham
10 radishes, thinly sliced
150 g crème fraîche  
1 clove garlic, minced 
  salt and pepper to taste

 

For the dough:

500 g flour
3 tbsp vegetable oil
150 ml water
1 pinch of salt

Method

 

Mix the flour, oil, water, and salt in a bowl. The dough should not be sticky. I used baby green asparagus in this recipe, but you can use what ever you like. If the asparagus is small and thin, it will cook pretty fast, so make sure you don't have small thin pieces mixed with bigger thicker pieces or the smaller ones will be overcooked.

 

Blanche the asparagus in salted water just long enough so that the asparagus is slightly cooked, about two minutes.

 

Mix crème fraîche and garlic together and season with salt and pepper, to taste.

 

Roll dough onto oiled baking paper and top with crème Fraiche mixture. Top with the asparagus and bake at 180 degrees Celsius with convection (200 degrees Celsius, without convection) until lightly browned around the edges. Top with the ham and sprinkle with radishes.