When it comes to talking about the blog or cookbook, Katie and I both prefer to be behind the scenes. You?ll rarely catch our faces on Instagram and there?s a fairly good chance you?ll never see us hosting a YouTube cooking show. But once in a while we do peek out from behind our laptops to chat about our favorite topic: food. As two former Midwesterners, Wisconsin Public Radio invited us to be guests on their Food Friday segment a few weeks ago and we had a lot of fun sharing a few of our favorite recipes and talking about how to eat more plants in a place where meat and cheese abound. You can listen to us on the radio here.Towards the end of the show Rob asked Katie and I what veggie we?re most excited about as spring weather approaches. When Katie said ?asparagus? and I said ?peas? I felt compelled to marry the two in a fresh, easy, weeknight vegan dinner recipe. Thus, this Spring Flatbread with Asparagus, Peas, and Herbs was conceived. It?s fresh, fun, and simple to make. I asked my S.O. (and favorite taste tester) what he liked most about it and he mumbled something about ?fresh? and ?creamy? and ?this isn?t dairy"? between bites. I think this recipe will be a keeper.If you?re feeling ambitious I recommend making your flatbread from scratch. It?s not as hard as it seems and you don?t even need to turn on the oven. All the cooking is done in a skillet on your stovetop. We shared the how-to in our recipe for Grilled Mango and Avocado Flatbread. Of course, if you?re ...