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Flammkuchen with Asparagus

Flammkuchen with Asparagus Recipe Image

None

Easy

35 min

Spiciness

None

Difficulty

Easy

Time

35 min

Preparation

20 min

Cooking

15 min

94 Views

Translated

Crispy Flammkuchen with fresh green and white asparagus, aromatic red onion, sun-dried tomatoes, and a creamy sour cream-crème fraîche base, refined with a colorful mix of spring herbs and pine nuts. A seasonal highlight, quick to prepare and perfect for spring or as a light summer dish.

None

Easy

35 min

Spiciness

None

Difficulty

Easy

Time

35 min

Preparation

20 min

Cooking

15 min

Allergens
Vegetarian
Pescatarian
Halal
Lactose-Free
  • Flammkuchen base

    1

  • Crème Fraîche

    125 grams

  • Sour Cream

    200 grams

  • Sun-Dried Tomatoes in Olive Oil

    120 grams

  • Green Asparagus

    80 grams

  • White Asparagus

    80 grams

  • Red Onion

    1

  • Nettle salt

  • Mixed peppercorn

  • Parsley

    2

  • Lovage

  • Rosemary

  • Thyme

  • Chive

  • Sorrel

    1

  • Oregano

  • Fennel green

  • Dandelion Green

  • Fresh Mint Leaf

  • Sage Leaf

  • Hyssop

Preparation:

  1. 1

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

  2. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

  6. 6

    Roughly chop the drained, sun-dried tomatoes.

  7. 7

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

Mix the cream:

  1. 1

    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.

Top the Flammkuchen:

  1. 1

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

  2. 2

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

  3. 3

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

  4. 4

    Sprinkle the pine nuts over it.

Baking:

  1. 1

    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.

Serving:

  1. 1

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

None

Easy

35 min

Spiciness

None

Difficulty

Easy

Time

35 min

Preparation

20 min

Cooking

15 min

Allergens
Vegetarian
Pescatarian
Halal
Lactose-Free
  • Flammkuchen base

    1

  • Crème Fraîche

    125 grams

  • Sour Cream

    200 grams

  • Sun-Dried Tomatoes in Olive Oil

    120 grams

  • Green Asparagus

    80 grams

  • White Asparagus

    80 grams

  • Red Onion

    1

  • Nettle salt

  • Mixed peppercorn

  • Parsley

    2

  • Lovage

  • Rosemary

  • Thyme

  • Chive

  • Sorrel

    1

  • Oregano

  • Fennel green

  • Dandelion Green

  • Fresh Mint Leaf

  • Sage Leaf

  • Hyssop

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