• Heat oven to 450°. Coat a bowl with a bit of oil. Place dough in bowl and cover with plastic wrap. Let stand at room temperature 30 minutes.

  • Meanwhile, slice asparagus into long strips with a vegetable peeler, holding on to tip of spear. Toss strips, tips, olives and almonds with 1 tbsp oil, lemon juice, salt and pepper.

  • Lightly coat a baking sheet with oil. Form dough into an 8 x 12-inch oval, place on sheet and pierce all over with a fork. Bake 10 to 12 minutes, until lightly browned. (Keep an eye on dough; pierce again if it puffs too much.)

  • Using a hand mixer, beat goat cheese with milk 1 minute, until well combined. Spread on flatbread and top with asparagus mixture. Drizzle with 1 tbsp oil.