Light flatbread with roasted asparagus, creamy burrata, lemon zest and basil—an easy, bright spring starter.
# What You Need:
→ Flatbread Base
01 - 2 store-bought flatbreads or naan, 8-inch each
02 - 2 tablespoons extra-virgin olive oil, divided
→ Vegetables
03 - 1 bunch fresh asparagus (about 7 oz), trimmed and cut into thirds
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly cracked black pepper
→ Cheese
06 - 7 oz burrata
→ Flavor Boosters
07 - Zest of 1 lemon
08 - 1 tablespoon fresh lemon juice
09 - 2 tablespoons fresh basil leaves, torn
10 - 1 teaspoon red pepper flakes, optional
# How To Make It:
01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss the asparagus with 1 tablespoon of the olive oil, sea salt and cracked pepper; arrange in a single layer on the prepared sheet and roast 10–12 minutes until tender with light charring. Remove from oven and keep warm.
03 - Brush both sides of each flatbread lightly with the remaining tablespoon of olive oil. Place on a separate tray or directly on the oven rack and bake 4–6 minutes until the exterior begins to crisp but remains pliable. Remove and place on a work surface.
04 - Gently press and tear the burrata over each warm flatbread so the creamy interior spreads but does not fully cover the base.
05 - Evenly arrange the roasted asparagus atop the burrata, drizzle with lemon juice, scatter lemon zest and torn basil, and finish with red pepper flakes if using.
06 - Slice into portions and serve immediately while warm for best texture and contrast.
