Asparagus Flatbread With Avocado Cream

• 1 ripe california avocado
• 13 cup milk (approx., 75 mL)
• 14 cup fresh basil leaf (50 mL)
• 1 tablespoon lemon juice (15 mL)
• salt and pepper (1 mL)
• 1 pinch crushed hot pepper flakes
• 16 california asparagus spears, trimmed
• 12 small red pepper, very thinly sliced
• 14 cup very thinly sliced red onion (50 mL)
• 3 slices prosciutto, thin slices torn into pieces
• 2 loaves prepared plain flat bread (30cm x 18cm) or 2 loaves focaccia bread, about 12 x 7 inch (30cm x 18cm)
• 2 tablespoons olive oil (30 mL)
• 2 garlic cloves, minced

1. Preheat oven to 425F (220C).
2. Meanwhile, puree avocado with milk, basil, lemon juice, salt, pepper and pepper flakes, in a blender or food processor until smooth.
3. (Add extra milk as needed to achieve a mixture that is easy to drizzle.
4. ).
5. Bring a large pot of salted water to a boil.
6. Add asparagus; after 1 minute add red pepper and cook for 2 minutes longer.
7. Transfer asparagus and red pepper to an ice water bath; drain and dry well.
8. Cut the asparagus in half, lengthwise.
9. Blend oil with garlic and brush evenly over the flatbreads; bake for 8 to 10 minutes or until crisp and golden; transfer to a cutting board.
10. Drizzle half of the avocado mixture over the flatbreads.
11. Garnish with asparagus, red pepper, onion and prosciutto; drizzle with additional sauce.
12. Makes 8 entree servings.
13. Tip: Substitute the prepared flatbreads with storebought or homemade pizza dough; roll out to size and increase the baking time to 15 minutes.

california avocado, milk, fresh basil leaf, lemon juice, salt, hot pepper, california, red pepper, very, loaves, olive oil, garlic

Taken from www.food.com/recipe/asparagus-flatbread-with-avocado-cream-459587 (may not work)