Flammkuchen with grilled asparagus

Garnisch
a bit of

Mix the crème fraiche and the sour cream and season to taste with salt, pepper, and nutmeg. Store in the refrigerator until use.
Preheat the oven or Big Green Egg to 280°C.
Spread the cream over the Flammkuchen base distributing it evenly, stop about 2 centimetres from the edge.
Scatter the chopped grilled asparagus over the cream.
Top with goat cheese.
Bake in the oven for 3 minutes.
Drizzle the Flammkuchen with honey.
Finish with the fresh herbs and red chard. Enjoy immediately.