Elevate Your Lunch with Asparagus Flatbreads with Proscuitto, Brie, and Spiced Honey Drizzle

Recipe

Asparagus, Prosciutto, and Brie Flatbreads

Serves 2

These little Asparagus Flatbreads are great for just two people, but you can double, even triple the recipe if you’re having people over for appetizers and cocktails. The prosciutto is a wonderful partner for the asparagus, as it’s salty, savoury, and best when it’s crispy. This exquisite recipe combines the delicate flavours of asparagus, savoury prosciutto, and creamy brie on a crisp flatbread canvas. Each bite is a symphony of textures and tastes that captures the essence of spring, promising a lunchtime indulgence that is both elegant and satisfying. Get the recipe here or from Vegetables: A Love Story cookbook.

INGREDIENTS

4 pieces mini naan
12–16 fresh asparagus spears, tough ends trimmed
2 tsp extra-virgin olive oil
1 clove garlic, minced
Salt and pepper
4 slices prosciutto
4 small slices brie, cut in half
1 Tbsp liquid honey
1 tsp apple cider vinegar
Red pepper flakes
Fresh basil leaves, for garnish

RECIPE

  1. Preheat the oven to 400°F. Line two rimmed baking sheets with parchment paper.
  2. Place the naan on one of the prepared baking sheets and toast until slightly crispy, about 5–6 minutes.
  3. Meanwhile, toss together the asparagus, oil, garlic, and salt and pepper to taste in a medium bowl. Spread these on the second baking sheet and top with the slices of prosciutto, making sure they don’t overlap. Roast until the prosciutto is crispy and the asparagus is tender, about 10–12 minutes. I like to remove the prosciutto from the aspar-agus and place it alongside the spears during the last 2 minutes of cooking, just so things can crisp up nicely.
  4. Top each crispy naan with brie and return to the oven until the brie is melted, about 4–6 minutes.
  5. Stir together the honey, vinegar, and a pinch of red pepper flakes in a small bowl.
  6. To assemble the flatbreads, top each brie toast with three or four spears of aspara-gus and one slice of prosciutto. Arrange on a platter and drizzle with the honey mixture. Garnish with fresh basil leaves. Serve immediately.

Note: The amount of asparagus required depends on the length of the spears rather than their weight for this recipe. If they’re long, you can cut them in half. It’s always good to cook more asparagus than you need, though, because you might want to nibble on it before it gets to the bread!
Note: If you want to use regular naan instead of mini, then you’ll have naan pizza, which is a favourite around here, too. The cooking time will be around the same.

Recipe by from Vegetables: A Love Story, copyright © 2021 by Renée Kohlman.

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