Ingredients

Serves: 6

About ¾ pound mascarpone cheese
2 tsp. lemon zest
1 tablespoon minced chives
Gray Salt
Freshly ground pepper
Extra-virgin olive oil for brushing
1 medium red onion, peeled and sliced thinly, soup style
1 bunch asparagus spears, blanched, shocked and cut on bias in 1” lengths
1 pound smoked salmon, thinly sliced
1 recipe Piadine dough
All-purpose flour for dusting work surface
About ¼ cup capers, rinsed

Directions

Prepare the grill and let burn down to medium coals. You can also pre-heat a grill pan or electric griddle.

In a small mixing bowl combine the mascarpone with the lemon zest, chives, salt and pepper and mix to combine.

Divide the dough into 6 equal balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface lightly with flour. Pat each ball down lightly, dusting the tops with flour. Cover dough with a towel and let rise for about 15 minutes. With a rolling pin, roll out each ball into a circle 8 or 9 inches in diameter, and about 1/8 inch thick.

Have the grill ready at medium heat. Have the olive oil, mascarpone, asparagus, salmon, capers and onion ready and close by.

Brush each dough round with about 1 teaspoon of the olive oil. Place on the grill, oiled side up, and cook until browned on the underside, about 2 minutes. Turn and, working quickly, brush each round with another 1 teaspoon olive oil. Remove to a cutting board, and working quickly while still hot, spread each grilled dough with some of the mascarpone. Drape a few of the salmon slices over the mascarpone, scattering some of the asparagus, capers and red onion over the top. Drizzle with extra virgin olive oil and serve immediately.