Grilled Flatbread with Prosciutto and Asparagus

Ingredients

• 1 tbsp extra-virgin olive oil, plus extra to serve
• 170 gm asparagus (1 bunch), stalks trimmed and cut into 3 pieces
• 1 garlic clove, halved
• 150 gm fresh ricotta
• 65 gm thinly sliced prosciutto
• Coarsely chopped flat leaf parsley, to serve
• Lemon wedges, to serve
• Flatbread
• 300 gm (2 cups) plain flour, plus extra for dusting
• ¾ tsp bicarbonate of soda
• 60 ml (¼ cup) extra-virgin olive oil
• 2 tsp finely chopped thyme leaves