Roasted Asparagus Flatbread with Burrata (Printable)

Crisp flatbread crowned with roasted asparagus, creamy burrata, lemon zest and basil—serve warm for spring gatherings.

# Components:

→ Flatbread Base

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

→ Vegetables

03 - 1 bunch (about 200 g) fresh asparagus, trimmed and cut into thirds
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon cracked black pepper

→ Cheese

07 - 200 g burrata cheese

→ Flavor Boosters

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

# Method:

01 - Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
02 - Toss the asparagus pieces with 1 tablespoon olive oil, salt, and pepper. Spread onto the baking sheet and roast for 10–12 minutes, until just tender and slightly charred. Remove and set aside.
03 - Brush the flatbreads lightly with 1 tablespoon olive oil. Place them on a separate oven tray or directly on the oven rack and bake for 4–6 minutes until they start to crisp.
04 - Remove flatbreads from the oven and gently press the burrata onto each flatbread, letting it spread but not cover completely.
05 - Arrange the roasted asparagus evenly on top of each flatbread. Drizzle with lemon juice and scatter over lemon zest.
06 - Sprinkle with fresh basil and chili flakes, if using. Slice and serve immediately while warm.

# Expert Advice:

01 -
  • The creamy burrata melting into warm flatbread feels like a little luxury every time.
  • It’s a breeze to throw together, but always looks far more impressive than the effort involved.
02 -
  • If you over-roast the asparagus, it loses that lovely snap—pull it from the oven as soon as it’s tender.
  • Lemon zest added at the end stays perky and never gets bitter—learned after losing a batch to the broiler, unfortunately!
03 -
  • Use the asparagus tips for extra visual appeal—they roast beautifully and taste especially sweet.
  • Add the basil at the very end so it doesn’t wilt and lose its fragrance.
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