Roasted Asparagus Flatbread with Burrata (Printer-Friendly)

Crisp flatbreads with roasted asparagus, creamy burrata, lemon zest and basil, bright spring flavors in 38 minutes.

# What You Need:

→ Flatbread Base

01 - 2 store-bought flatbreads or naan (8-inch each)
02 - 1 tablespoon olive oil

→ Vegetables

03 - 1 bunch fresh asparagus (about 7 oz), trimmed and cut into 1.5-inch pieces
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon cracked black pepper

→ Cheese

07 - 7 oz burrata (one ball, gently drained)

→ Flavor Boosters

08 - Zest from 1 lemon
09 - 1 tablespoon fresh lemon juice
10 - 2 tablespoons fresh basil leaves, torn
11 - 1 teaspoon crushed red pepper flakes (optional)

# Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Toss the asparagus pieces with 1 tablespoon olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon cracked black pepper. Spread in a single layer on the prepared baking sheet and roast 10–12 minutes until just tender and lightly charred. Remove from the oven and keep warm.
03 - Brush each flatbread lightly with the remaining 1 tablespoon olive oil. Place flatbreads on a separate tray or directly on the oven rack and bake 4–6 minutes until the edges begin to crisp and the surface is set. Remove from the oven.
04 - Gently press the burrata onto the warm flatbreads so it breaks and spreads slightly, leaving some flatbread exposed for texture.
05 - Arrange the roasted asparagus evenly over the burrata. Drizzle with 1 tablespoon fresh lemon juice and scatter lemon zest over the top.
06 - Scatter torn basil and, if using, crushed red pepper flakes. Slice into portions and serve immediately while warm.

# Expert Suggestions:

01 -
  • You can throw this together in less time than it takes for friends to open a bottle of wine—it’s my go-to when I want something impressive but simple.
  • The bright flavor of lemon and creaminess of burrata will make everyone reach for seconds before you’ve even sat down.
02 -
  • If you pile on the asparagus while the flatbread is too cool, the burrata won’t melt and you’ll lose that gooey magic.
  • Using both lemon zest and juice wakes up the whole dish—I tried just juice once, and it felt flat by comparison.
03 -
  • Let the burrata sit at room temperature while the flatbreads bake—it spreads much more easily and won’t cool down your warmed bread.
  • Zesting your lemon right over the hot flatbread sends up the most inviting aroma—don’t let it go to waste by doing it ahead of time.
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