Paul’s recipe ranch
Asparagus & Morel Flatbread (Makes one-two depending on crust size)
Note: Use purchased thin crust pizza crust or make your own and pre-bake.
Ingredients:
- Prepared white sauce (below)
- 2T butter
- 6-8 spears asparagus
- 3-4 oz Morel mushrooms, cleaned and halved lengthwise
- 3-4 oz shredded smoked gouda
- Salt & pepper to taste
- Prepare White Sauce -the nutmeg and thyme in this sauce are the secret ingredients.
Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 2 sprigs fresh thyme, chopped
- Pinch of freshly grated nutmeg
- Salt to taste
- 1 pinch cayenne pepper, or more to taste
Directions
Melt butter in a saucepan over low heat. Stir in flour and cook for about 5 minutes.
Stir in 1/2 cup cold milk, about 1 minute. Stir in second half cup of milk for an additional minute.
Stir in remaining 1 cup milk, cayenne pepper, salt, thyme, and nutmeg; bring to a simmer over low heat until sauce begins to thicken, about 10 minutes.
- Saute whole spears and mushrooms in butter
- Spread white sauce over flatbread
- Arrange spears and mushrooms over crust
- Cover with smoked gouda
- Bake at 450 for about 10 min or until crisp
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