Wednesday, April 24, 2013

Asparagus & Ricotta Flatbreads

By next week I should have a big bounty of asparagus spears, but right now I have only 4.

I am loving pinterest lately, and pinned this pretty picture from Bon Appetit waiting to use my own, fresh picked asparagus.

Well, here it is (a little light on the asparagus).

You can use packaged Naan bread if you like, or buy some ready made pizza dough, like I did.

Shape your pizza dough into 2 free-form rustic looking things, and top with some fresh ricotta cheese.

Cut some FRESH SPRING BEAUTIFUL asparagus spears into 2" pieces (if they are thick, then slice them in half).

Arrange them on top of the ricotta, along with some nice spring onion slices.

Drizzle with olive oil and season with salt & pepper.

Bake in a 400F oven for about 15-20 minutes.



Claudia said...

Enjoying. I have more than four spears!

Anonymous said...

You nailed it! Love the sand-blasted appearance of your well-used cookie sheet. Only people who don't cook think they should be all shiny & happy. With that side salad, a perfect early Spring lunch or dinner.

Amy said...

Yum! Great idea to use asparagus!! Love it :)
xox Amy

Joanne said...

What a fun way to eat those few gorgeous spears you have!

Proud Italian Cook said...

You made good use of your bounty, it looks delicious!

Patsy from CT (in FL) said...

What's in the dough, Stacey? It looks like black pepper. Edgy!

Bites from life with the barking lot said...

Oh Man! My spears are still very hidden. Your four babies look wonderful and I love the idea of the ricotta....Isn't it just wonderful harvesting the wee ones? I can't wait till the micro greens are in town!

KT said...

Holy moly, this was good. I used naan, ricotta, asparagus and red onion. I made all the naan in the package thinking I would have lunch leftovers for today, but we ate it all. Just the touch of spring I needed. Yum!

Oui Chef said...

This looks so tasty, quick and fresh! Still no local asparagus here, should be soon though.