Asparagus Croustade

Ingredients:

• 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 white 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

Steps:

• Place water in a medium bowl and sprinkle in yeast and sugar
• Stir until dissolved and let stand for 10 minutes or until foamy
• Add yeast mixture egg salt flour and butter into food processor
• Process until dough forms into a ball Dough should be soft but not sticky Add more flour if the dough seems sticky
• Place dough in a clean lightly oiled bowl and cover with a tea towel
• Put in a warm place for 20 minutes or until dough has relaxed
• and is slightly puffy
• Preheat oven to 400F 200C
• Bring a skillet of water to boil on high heat
• Add asparagus and boil for 2 minutes
• Drain and rinse well with cold water until cool
• Heat butter in pot over medium heat
• Add flour and stir together until incorporated
• Pour in milk and cream slowly whisking to incorporate Bring to boil whisking until thickened
• Season well with salt and pepper and stir in parsley Reserve
• Punch down dough and roll out into an approximately 10 x 14-inch rectangle and place on a baking sheet
• Brush sauce over base leaving a 2-inch 5-cm border
• Top with asparagus and cover with cheese
• Brush edges with water and fold over to form a crimped edge
• Bake for 15 to 20 minutes or until dough is browned underneath and cooked through and filling is hot