020 7091 4800
For all enquiries call us on the number above Call us Monday - Friday 9:30 - 17:30

Wild Garlic Flatbread with Poached Egg and Asparagus

Just like asparagus, wild garlic (also known as bear's garlic) has a very short season. Making its first appearance in April, this glorious green has gone by June. It's delicious as a spinach alternative, wilted and stirred through fresh pasta for a quick midweek dinner or whizzed up with Parmesan and pine nuts for a twist on the more traditional basil pesto.

Wild Garlic Flatbread with Poached Egg and Asparagus

Summer may be just round the corner but Harriet is still relishing in the spoils of spring. With asparagus only being in season from late April to June, take advantage of this glut of green by pairing it with another seasonal Spring ingredient - the pungent, yet wonderful wild garlic.

About this recipe

Preparation Time 30 Minutes
Cooking Time 15 Minutes
Serves 4 People
Wild Garlic Flatbread with Poached Egg and Asparagus Wild Garlic Flatbread with Poached Egg and Asparagus


For the pesto

  • 1 small bunch of parsley
  • 1 small bunch of wild garlic
  • 50g pine nuts
  • 70g Parmesan
  • 1/2 lemon, zest and juice
  • sea salt and pepper

For the flatbreads

  • 200g self raising flour
  • 150g full fat natural yogurt
  • 50g wild garlic pesto
  • sea salt

For the topping

  • 8 asparagus spears
  • 4 eggs
  • lemon, juice
  • sea salt & pepper
  • 2 tbsp. chopped parsley



For the pesto: Wash the parsley and wild garlic and add the leaves and the stalks to the small bowl of a food processor along with the pine nuts and the Parmesan. 


Blitz for a minute or two before slowly trickling in the oil until a smooth consistency has been reached then set aside.


For the flatbreads: Add the flour, yogurt, sea salt and pesto to a large mixing bowl and mix well until fully combined. 


Dust a clean work surface with flour and tip out the dough. Knead quickly to bring all the ingredients together. As this bread contains no yeast, it only requires a short knead.


Return the dough to a lightly oiled bowl and leave to rest for at least 15 minutes. 


Once rested, dust a clean work surface with flour and divide the dough into 6 equal pieces (roughly golf ball sized). 


Using a rolling pin, roll the dough into 10cm rounds roughly 2mm thick. Stack the dough between sheets of greaseproof paper to stop them sticking together once you have rolled them out. 


Place a large griddle or frying pan over a high heat and when hot, cook the flatbreads for 1-2 minutes on each side until puffed up and cooked through. 


Using a pastry brush, brush over the flatbreads with the melted ghee once they have come out of the pan. 


For the poached egg and asparagus: Bring a deep pan of water to a gentle simmer and add the vinegar. Break the egg into a small bowl or a cup and gently pour into the simmering water. Cook for 2 minutes for a soft yolk then remove using as slotted spoon and place on some kitchen roll to drain. Repeat with the remaining eggs. 


For the asparagus, remove the tough base and peel the stalks if they are large. Bring a pan of salted water to the boil and place the asparagus in carefully. Cook at a high boil until al dente.


To serve: place the asparagus on top of the flatbread and top with a poached egg. Drizzle over some of the remaining pesto and chopped parsley. 

Share this recipe

Emily Roux's Roast Monkfish, Beurre Noir and Spring Vegetables Easter Salad of Quail's Eggs, Asparagus & Beetroot