Mustard (a blend of mustard seeds, vinegar, and spices) is what we use to crank up the acidity in our food; to send our tastebuds into hyperdrive. In this recipe I spread some old-fashioned mustard (the kind with whole seeds) on a flatbread, top it with asparagus and gouda cheese, and crisp it in the oven. Now that’s some quality pub grub, to be enjoyed with drinks among friends.
Okay, it’s really important to use good mustard. We use and I recommend “Pommery – Moutarde de Meaux.” It’s a bit pricey but worth every penny. Any good old-fashioned mustard will do, though.
For the flatbreads, you can use this recipe.
Serves 4 as an appetizer
• 2 flatbreads
• 12 asparagus
• 150 g gouda cheese
• 2 tablespoons old-fashioned dijon mustard
• 2 tablespoons olive oil
• salt + black pepper
Pre-heat the oven to 450F.
Bring a pot of water to a boil and blanch the asparagus for 1 minute. Cool them in cold water.
Lay the flatbreads on a baking pan and spread 1 tablespoon of mustard on each. Add the asparagus and top with big chunks of gouda cheese. Season with salt, pepper and a drizzle of olive oil.
Cook for 15 minutes or until the flatbreads are crispy.
Slice and serve hot.