Asparagus Flatbread
Asparagus Flatbread
Erin McDowell

Attention: Asparagus is now in season. (The crowd cheers!) To make the most of this spring vegetable, we use it as a topping in our flatbread recipe. It calls for a few simple ingredients baked on top of store-bought pizza dough. It doesn't get much easier--or tastier--than that.

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


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.

404 calories

19g fat

47g carbs

12g protein

2g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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