Early Spring Vegetables
Eagerly awaited, local early spring vegetables such as asparagus, fava beans and peas have fleeting availability. Get them while you can and cook them as soon as possible. We peel asparagus stems and ...
What better way to celebrate spring than with a trip to our local vegetable patch or farmers’ market? The bright green flavors of spring are here in our take on flatbread with gentle asparagus and fresh ricotta. And, as if that wasn’t enough of a spring celebration, we have crowned the ribbons of asparagus with a farm-fresh egg right out of the roost.
Ingredients
- 1 package store-bought naan bread (or house-made naan bread*)
- Olive oil
- 1 1/3 cups fresh ricotta
- ¼ cup shredded Parmesan cheese
- 2 cloves garlic, minced (or substitute green garlic)
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 pound asparagus
- 1 egg per naan
Instructions
Heat the oven to 400º.
Transfer the flatbreads to the baking sheet then brush the dough lightly all over with olive oil. Combine the ricotta, Parmesan cheese, garlic and parsley, season with salt and pepper to taste. Using a vegetable peeler, shave the asparagus length-wise into thin ribbons. In a small bowl, toss the ribbons with 2 teaspoons of olive oil. Spread the cheese mixture all over the flatbreads, leaving a ¼-inch border around the edges. Evenly distribute the asparagus on top of the cheese.
Bake for 10 to 12 minutes, rotating halfway through, until the crust is fully baked and golden brown.
Gently fry the eggs until whites are set but yolks are still runny, about 2–3 minutes each.
Transfer the flatbreads to a work surface and place one fried egg on top of each naan. Cut into halves or wedges and serve immediately.
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