ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Asparagus, Tomato, and Onion Farinata

Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on time 42 mins
Total time 1 hr, 22 mins
Yield Serves 4
Italian flavors abound in this vegetarian one-dish meal of Asparagus, Tomato, and Onion Farinata. Farinata is a thin cake made with chickpea flour. The chickpea flour makes this crispy crust high in fiber and gluten-free.

Ingredients

  • 1 pint cherry tomatoes, halved
  • 4 tablespoons olive oil, divided
  • 2 1/4 teaspoons chopped fresh rosemary, divided
  • 3/8 teaspoon freshly ground black pepper, divided
  • 3.18 ounces chickpea (garbanzo bean) flour (about 3/4 cup)
  • 1 cup water
  • 1/2 teaspoon salt
  • 2 1/2 cups thinly vertically sliced yellow onion
  • 1/8 teaspoon crushed red pepper
  • 3 garlic cloves, chopped
  • 1 cup (1-inch) slices asparagus
  • 2 tablespoons shaved pecorino Romano cheese
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons balsamic vinegar
  • 4 cups baby arugula
  • 3 tablespoons pine nuts, toasted

Nutrition Information

  • calories 321
  • fat 20.5 g
  • satfat 2.9 g
  • monofat 11.7 g
  • polyfat 4.5 g
  • protein 9.8 g
  • carbohydrate 27.2 g
  • fiber 6 g
  • cholesterol 2 mg
  • iron 3.1 mg
  • sodium 358 mg
  • calcium 110 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine tomatoes, 1 1/2 teaspoons oil, 1/4 teaspoon rosemary, and 1/8 teaspoon black pepper in a small bowl, tossing to coat. Arrange tomatoes in a single layer on a jelly-roll pan; bake at 450° for 20 minutes, stirring once. Cool slightly.

  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 1 cup water, flour, 1 tablespoon olive oil, remaining 2 teaspoons rosemary, salt, and the remaining 1/4 teaspoon black pepper in a large bowl, stirring with a whisk until smooth. Let stand 30 minutes.

  4. Place a 10-inch cast-iron skillet in oven.

  5. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons olive oil; swirl to coat. Add onion; cover and cook for 8 minutes or until tender, stirring occasionally. Stir in 1/8 teaspoon red pepper and garlic. Cook, uncovered, 18 minutes or until onions are golden, stirring frequently. Remove from heat; stir in asparagus.

  6. Carefully remove cast-iron skillet from oven. Add 1 tablespoon oil; swirl to coat. Stir batter once; pour batter into skillet. Bake at 450° for 20 minutes. Top evenly with onion mixture and tomatoes; sprinkle evenly with cheese. Bake an additional 12 minutes or until center of dough is set. Remove from oven; let stand 10 minutes. Cut into 4 wedges.

  7. Combine remaining 1 tablespoon oil, juice, and vinegar in a medium bowl, stirring with a whisk. Add arugula; toss to coat. Arrange 1 cup arugula on each of 4 plates; sprinkle each serving with about 2 teaspoons nuts. Serve with 1 wedge farinata.