Shaved Asparagus Ricotta Flatbread is whole wheat flatbread topped with spinach pesto, creamy lemon ricotta, and ribbons of shaved asparagus. Grill or bake until crispy and top with shaved parmesan and a drizzle of olive oil for the ultimate spring flatbread!
I bombarded you with strawberries last week and now I’m back with more asparagus! I’ll probably have about 25 more asparagus recipes for you before the season is over, so bear with me. This time it’s different, however, because we’re dealing with gorgeous ribbons of shaved asparagus. This Shaved Asparagus Ricotta Flatbread takes pizza to a whole new level, and it’s bursting with fresh, spring flavor.
Those ribbons…they’re almost too pretty to eat!
Yes, those ribbons of shaved asparagus are pretty, but really, I had no problem eating them. They’re delicious raw, which I know because I was eating them as I shaved them, and they’re amazing cooked ever so slightly on this flatbread. Surprisingly, this was the first time I’d ever made shaved asparagus! I’ve had them on my radar from years ago seeing my friend Ashley’s polenta bites, and most recently with Liz’s salad, and Becky’s gorgeous tart.
Now, there’s no going back, and if you try it you’ll understand. The ribbons are crisp and delicate, and are amazing with the other flavors that are going on in this flatbread.
The foundation of this flatbread is set with a generous slathering of my favorite Spinach Walnut Pesto recipe, which I make often and freeze for easy pizza making. I have this thing for veggie pesto pizzas, see, so it’s necessary to have it around at all times.
The pesto is topped with creamy ricotta that has a big pop of lemon flavor from lemon juice and zest. That lemon flavor brings out the most in our asparagus and pesto. Lemon flavor for me is a true day brightener. 🙂
From there, we top the ricotta with our shaved asparagus, and grill or bake at high heat according to the naan package instructions for 3-4 minutes. Once the flatbread comes out of the oven, I like to drizzle a little olive oil over the top and shave some fresh parmesan right over the top.
This Shaved Asparagus Ricotta Flatbread is an easy meatless Monday meal with bright, fresh flavors that just taste like spring. Why I waited so long to shave asparagus, I have no idea, but I’ll definitely be making up for lost time. 🙂
And now, it’s Eat Seasonal time! Thanks to Becky from The Vintage Mixer for organizing another month of Eat Seasonal, where a group of bloggers link up delicious seasonal recipes. This month I incorporated 2 types of produce from the list into my dish — asparagus and spinach.
Please don’t forget to visit the other delicious dishes from the Eat Seasonal bloggers, as well as Becky’s May Seasonal Produce Guide for even more inspiration. You can also tag your own seasonal dishes with the hashtag #eatseasonal as well to join in on the fun!
Rhubarb-Almond Cake by Floating Kitchen
Kale, Mushroom & Goat Cheese Quesadillas by Cookin’ Canuck
Skinny Pineapple Mint Margaritas by Mountain Mama Cooks
Roasted Broccoli and Bacon Crustless Quiche by Completely Delicious
Rhubarb-Wine BBQ Sauce by Kitchen Confidante
Lemon Roasted Artichokes by Letty’s Kitchen
Rice Bowls with Quick Pickled Ginger Red Cabbage by Food for My Family
Rhubarb Eton Mess with Coconut Whipped Cream by Vintage Mixer
- 4 cups baby spinach leaves
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- 3 tablespoons toasted walnut pieces
- ¼ cup freshly grated parmesan
- ¼ cup + 2 tablespoons extra virgin olive oil
- salt and pepper, to taste
- (2) whole wheat naan flatbread (I used Stonefire brand)
- 4 tablespoons spinach walnut pesto sauce (see recipe link in notes, or use store bought)
- ½ cup ricotta cheese
- 1 tablespoon lemon zest
- Juice of half a lemon
- salt and pepper, to taste
- 8-10 stalks of asparagus, shaved with a vegetable peeler (you may have some leftover)
- Shaved parmesan and extra virgin olive oil, for serving
- Place the spinach, garlic, lemon juice, walnuts, and parmesan into the bowl of a food processor or blender and pulse until roughly chopped. With the processor running, add the oil through the feed tube and process until it reaches the desired consistency. Taste, then and add salt and pepper, and process once more. Adjust the seasoning as necessary.
- Preheat the oven or grill as instructed on naan package instructions.
- Top each naan with 2 tablespoons of the pesto, ¼ cup of ricotta, and top with shaved asparagus. Bake or grill for 3-4 minutes or until the naan is crisp and golden brown. Remove from the oven and drizzle with a bit of olive oil and shaved parmesan, if desired. Slice, serve, and enjoy!
Spinach Walnut Pesto may be made in advance and stored in the fridge for 2-3 days in an air tight container. It also freezes well!
Recipe by Flavor the Moments.