Asparagus, Tomato, and Onion Farinata

Ingredients

1 pint cherry tomatoes, halved 4 tablespoons olive oil, divided 2¼ teaspoons chopped fresh rosemary, divided ⅜ teaspoon freshly ground black pepper, divided 3 9/50 ounces chickpea (garbanzo bean) flour (about ¾ cup) 1 cup water ½ teaspoon salt 2½ cups thinly vertically sliced yellow onion ⅛ 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

Directions

1. Preheat oven to 450°. 2. Combine tomatoes, 1½ teaspoons oil, ¼ teaspoon rosemary, and ⅛ 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 ¼ 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 1½ teaspoons olive oil; swirl to coat. Add onion; cover and cook for 8 minutes or until tender, stirring occasionally. Stir in ⅛ 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.

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