Flat Out Fabulous Flatbread

A Light Farm to Table Delight

With warmer weather and longer days ahead, it is time to lighten up meal time. Pair this easy-to-assemble flatbread with a fresh arugula salad and a glass of crisp white wine for a leisurely weekend lunch or a light weeknight meal. When selecting asparagus from your local farmers market or grocer, choose firm, bright green spears that have tightly closed tips. Be sure to avoid any stalks that are dry and woody. As with most fresh produce, enjoy asparagus as quickly as possible to take advantage of its natural goodness. Georgia-grown Vidalia onions or any other sweet onion variety make this even more seasonal if they are available in your market. I am a big fan of fresh lemon zest; feel free to sprinkle baked flatbread with a pinch of zest to add that extra pop of flavor to the flatbread before serving.

Asparagus and Caramelized Onion Flatbread
Serves 4

+ 2 plain naan flatbreads*
+ 3 tablespoons olive oil, plus 1 teaspoon
+ 1 medium sweet onion, thinly sliced
+ ¼ teaspoon kosher salt
+ 1/8 teaspoon freshly ground black pepper
+ 1 tablespoon balsamic vinegar
+ 10 stalks fresh asparagus, cut into 2-inch pieces
+ 4 ounces crumbled goat cheese
+ Olive oil for drizzling
+ Kosher salt and freshly ground black pepper
+ Optional:  fresh lemon zest for garnish

 

1 | Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange the naan on the baking sheet. Lightly brush each naan evenly with 1 teaspoon olive oil. Set aside.
2 | Heat oil in a heavy skillet over medium heat.
3 | Add the onion and sprinkle with salt and pepper. Cook onions until soft, about 8 minutes. Stir in the balsamic vinegar and continue to cook onions 5 to 8 minutes until golden brown, stirring often. Do not let onions burn. Remove from heat and set aside.
4 | Divide the onions evenly over the naan breads.
5 | Top each naan evenly with asparagus pieces.
6 | Sprinkle goat cheese evenly over the naan. Drizzle generously with olive oil. Sprinkle with kosher salt and pepper.
7 | Bake for about 8 to 10 minutes or until naan is lightly browned around the edges. Sprinkle with lemon zest, if desired.
8 | Let cool 5 minutes before slicing.
*For testing purposes, 1 (8-ounce) package of Stonefire Naan, Original