Ingredients

Step by step

1. The day before baking, tip 300ml warm water into a large bowl, sprinkle over the yeast, add the oil; whisk briefly. Tip in 350g flour and the salt and stir with a wooden spoon to make a rough dough. It will be sticky and lumpy – don’t worry about making it smooth. Cover with clingfilm; leave overnight at room temperature to prove.
2. The next day, sprinkle the 50g flour over the dough and knock it back, incorporating the extra flour. Tip onto a floured work surface; knead for a few seconds to make a smooth dough. Cover and leave to rest while you make the toppings. Preheat the oven 240°C, fan 220°C, gas 9.
3. Mix the crème fraîche, cheese and garlic with lots of black pepper. Shave the asparagus into a separate bowl, using a Y-shaped vegetable peeler to make long strands. Shave the asparagus from either side until you’re left with a thin middle.
4. Uncover the dough and, on a lightly floured work surface, roll the dough into 4 oval flatbreads a few millimetres thick. Lightly flour 2 large flat baking sheets and transfer the breads to them. Spread with the crème fraîche mixture, leaving a 1cm border. Put the shaved asparagus over the flatbreads, drizzle with a little oil; bake for 10-15 minutes until the dough is puffy.
5. Crack the eggs, one at a time, into a sieve, to drain off the thinner part of the egg white; transfer to ramekins. Tip an egg onto the middle of each flatbread; bake for another 3-5 minutes until the whites are set but the yolks are runny. Scatter with more Parmesan shavings.