Preheat the oven to 220°C top/bottom heat (or according to the Flammkuchen base package instructions). Prepare a baking sheet.

Wash the green asparagus and remove the woody ends. Depending on thickness, you might peel the bottom third.

Wash the white asparagus, peel completely, and remove the woody ends.

Cut both types of asparagus diagonally into bite-sized pieces or thin strips.

Peel the red onion and cut into fine rings or strips.

Roughly chop the drained, sun-dried tomatoes.

Wash the mixed herbs, shake dry, and finely chop.

Stir crème fraîche and sour cream until smooth in a bowl. Stir in the chopped herbs (except for a small amount for garnish) and nettle salt (or salt and pepper). Taste and adjust seasoning.

Place the Flammkuchen bases on the baking sheet (possibly with parchment paper).

Spread the herb cream evenly over the bases, leaving a small border free.

Distribute the asparagus pieces, onion rings, and chopped sun-dried tomatoes on top.

Sprinkle the pine nuts over them.

Bake the Flammkuchen in the preheated oven on the middle rack for approx. 10-15 minutes, until the base is crispy and the edges are golden brown. The exact baking time depends on the oven and the Flammkuchen bases.

Remove the finished Flammkuchen from the oven, let cool briefly, sprinkle with the remaining fresh herbs, and serve immediately.