Perfect for spring gatherings, light lunches, or an easy appetizer, this flatbread highlights the fresh, earthy taste of asparagus and contrasts it with a light crunchy flatbread base. While these ingredients may seem simple, when they come together the result is effortlessly elegant. We hope you enjoy this seasonal asparagus flatbread recipe.

How to make Asparagus Flatbread

Ingredients

• 1/2 pound asparagus
• 1/3 cup diced red spring onion
• 2 teaspoons olive oil, plus more for the dough
• 1 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons Pine nuts
• 2 ounces goat cheese
• 1/2 ball pizza dough (enough for 2 people)

Directions

1. Minced flat-leaf parsley, for serving 1. Preheat oven to 450 degrees.
2. Cut asparagus into 1/2-inch pieces. In a bowl, combine the asparagus with the onion, olive oil, lemon juice, zest, salt and pepper.
3. Crumble in the goat cheese and pine nuts, then toss to combine.
4. Roll out the pizza dough into an 8-by-12-inch rectangle. Transfer to an oiled or parchment-lined baking sheet.
5. Rub dough with a little olive oil. Spread the asparagus mixture over the dough. Bake for 12 to 15 minutes, or until crust is crisp. Cut into pieces, sprinkle with parsley and serve

Notes:

You do not want to over power the flatbread with onion, so for this recipe, if you can, seek out spring onions. They are the less mature version of traditional onions but have a slightly more mellow flavor (perfect for pairing with asparagus). Also, if you aren’t the biggest fan of goat cheese, try melting some Harvarti on top or shaving some thick slices of parmesan after baking.

Add some bacon? This can add a bit of change for this recipe, but it works well when this flatbread is part of a brunch. Simply cook 5 slices of center cut bacon and put aside. Crumble the cooled bacon and sprinkle on top of the flatbread when you add the cheese.