PREP: Position a rack in the center of the oven and preheat to 475ºF. If using a pizza stone/steel preheat it in the oven as the oven heats up. In a small bowl, combine 2 tablespoons of olive oil and grated garlic, zap in the microwave for 15 seconds to heat through; set aside for now. Hold the woody end of the asparagus, and carefully, using a vegetable peeler, peel the asparagus into long strips. Place in a bowl and set aside for now.

TOP AND BAKE: Place the flatbreads in front of you on a nonstick baking sheet or pizza paddle, brush with garlic oil, divide the creme fraiche between the two, and spread with the back of a spoon. Sprinkle with a pinch of sea salt and top with shredded cheese. Bake the flatbread for 4-7 minutes or until the cheese is golden and melts. Prepare the shaved asparagus while the naan bakes.

ASPARAGUS: Toss in the remaining tablespoon of oil and lemon juice. Seasons it’s a tiny pinch of sea salt and freshly cracked pepper. When the naan pizza is done, remove from the oven, top with shaved asparagus, and drizzle lightly with truffle oil. Cut into pieces and immediately devour topped with parmesan and red pepper flakes!