Asparagus Croustade

Total Time: 1 hr 22 mins Preparation Time: 30 mins Cook Time: 52 mins

Ingredients

• Servings: 6
• 1/3 cup warm water
• 1 teaspoon dry yeast
• 1 tablespoon granulated sugar
• 1 egg, beaten
• 1/2 teaspoon salt
• 1 1/2 cups flour
• 3 tablespoons soft butter, cut into pieces
• 8 ounces green asparagus, trimmed
• 8 ounces asparagus, trimmed
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/4 cup cream
• salt & freshly ground black pepper, to taste
• 2 tablespoons chopped parsley
• 8 ounces taleggio or 8 ounces gruyere, cubed

Recipe

• 1 place water in a medium bowl and sprinkle in yeast and sugar.
• 2 stir until dissolved and let stand for 10 minutes or until foamy.
• 3 add yeast mixture, egg, salt, flour and butter into food processor.
• 4 process until dough forms into a ball (dough should be soft but not sticky). add more flour if the dough seems sticky.
• 5 place dough in a clean, lightly oiled bowl, and cover with a tea towel.
• 6 put in a warm place for 20 minutes or until dough has relaxed
• 7 and is slightly puffy.
• 8 preheat oven to 400ºf (200ºc).
• 9 bring a skillet of water to boil on high heat.
• 10 add asparagus and boil for 2 minutes.
• 11 drain and rinse well with cold water until cool.
• 12 heat butter in pot over medium heat.
• 13 add flour and stir together until incorporated.
• 14 pour in milk and cream, slowly whisking to incorporate. bring to boil whisking until thickened.
• 15 season well with salt and pepper and stir in parsley. reserve.
• 16 punch down dough and roll out into an approximately 10 x 14-inch rectangle and place on a baking sheet.
• 17 brush sauce over base, leaving a 2-inch (5-cm) border.
• 18 top with asparagus and cover with cheese.
• 19 brush edges with water and fold over to form a crimped edge.
• 20 bake for 15 to 20 minutes or until dough is browned underneath and cooked through and filling is hot.