Spring Vegetable Flatbread

Name: Spring Vegetable Flatbread
Ingredients: * 2 whole wheat flatbreads (from the store); * 1/2 bunch asparagus, ends trimmed and peeled with a vegetable peeler into ribbons; * 3 cups arugula; * 2 cloves garlic, chopped; * 1/4 cup raw almonds; * 1/4 cup freshly grated parmesan, plus more for garnish; * 1/3 cup extra-virgin olive oil, plus 1 Tbs.; * 1 pinch coarse salt and freshly ground pepper; * 1 large shallot, thinly sliced; * 6 jarred artichoke hearts, rinsed of their oil and leaves (?) separated; * 1/2 cup frozen peas, thawed; * 4 radishes, thinly sliced; * 1 cup shredded mozzarella