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Asparagus Flatbread
Asparagus Flatbread Photo: Liz Andrew/Styling: Erin McDowell

We were sad to see winter citrus season end (till next year, clementines). But chin up: A whole new crop of produce is at its peak--including crisp asparagus. It doesn’t take much to dress up this green beauty, making it the perfect topping for flatbread. Our recipe requires only a few simple, fresh ingredients (think lemon, olive oil and Parmesan). Plus, you can use store-bought or homemade dough for the crust. As soon as this flatbread comes out of the oven, it’s guaranteed to disappear. (Can’t say we didn’t warn you.)

4 servings

4 tablespoons olive oil

12 ounces store-bought pizza dough (or to make your own, see Finishing Touches below)

1 bunch asparagus, ends trimmed

1 lemon, juiced and zested

Salt

Freshly ground black pepper

⅓ cup freshly grated Parmesan cheese

1. Preheat the oven to 400°. Grease a baking sheet with 2 tablespoons olive oil. 

2. On a lightly floured surface, roll out the pizza dough into a ½-inch-thick rectangle. Transfer the dough to the prepared baking sheet.

3. In a large bowl, toss the asparagus with the remaining 2 tablespoons olive oil, lemon juice and zest, salt and pepper. Arrange the asparagus on the dough and top with Parmesan.

4. Bake the flatbread until the crust is golden and crisp and the asparagus is tender, 20 to 25 minutes. Cool briefly before serving, or cool completely and serve at room temperature.

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