Asparagus, Tomato, and Onion Farinata

Ingredients

• 1 cup asparagus (1-inch)
• 4 cups baby arugula 
• 2 teaspoons balsamic vinegar 
• 0.4 teaspoon pepper black divided freshly ground
• 1 pint cherry tomatoes halved
• 0.8 cup bob's mill garbanzo bean flour (garbanzo bean)
• 0.1 teaspoon pepper red crushed
• 2.3 teaspoons rosemary fresh divided chopped
• 3  garlic cloves chopped
• 1 teaspoon juice of lemon fresh
• 4 tablespoons olive oil divided
• 2.5 cups thinly onion yellow vertically sliced
• 2 tablespoons pecorino romano cheese shaved
• 3 tablespoons pinenuts toasted
• 0.5 teaspoon salt 
• 1 cup water 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• measuring cup

Directions

1. Preheat oven to 45
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.
4. 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.
5. Let stand 30 minutes.
6. Place a 10-inch cast-iron skillet in oven.
7. Heat a large skillet over medium-high heat.
8. Add 1 1/2 teaspoons olive oil; swirl to coat.
9. 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.
10. Remove from heat; stir in asparagus.
11. Carefully remove cast-iron skillet from oven.
12. Add 1 tablespoon oil; swirl to coat. Stir batter once; pour batter into skillet.
13. Bake at 450 for 20 minutes. Top evenly with onion mixture and tomatoes; sprinkle evenly with cheese.
14. Bake an additional 12 minutes or until center of dough is set.
15. Remove from oven; let stand 10 minutes.
16. Cut into 4 wedges.
17. Combine remaining 1 tablespoon oil, juice, and vinegar in a medium bowl, stirring with a whisk.
18. Add arugula; toss to coat. Arrange 1 cup arugula on each of 4 plates; sprinkle each serving with about 2 teaspoons nuts.
19. Serve with 1 wedge farinata.