Shaved Asparagus Ricotta Flatbread
Shaved Asparagus Ricotta Flatbread is whole grain flatbread topped with pesto sauce, creamy ricotta cheese, and shaved asparagus!
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 recipe is 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 are almost too pretty to eat!
Shaved asparagus ricotta flatbread
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. They’re also amazing cooked ever so slightly on this flatbread.
Now, there’s no going back, and if you try it you’ll understand. The shaved asparagus 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
Serving Size: 1/2 flatbread
Amount Per Serving: Calories: 454 Total Fat: 23g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 35mg Sodium: 933mg Carbohydrates: 44g Fiber: 5g Sugar: 10g Protein: 19g