Roasted Asparagus Flatbread with Burrata (Printable)

Crisp flatbread with roasted asparagus, burrata, lemon zest and basil—bright, shareable spring fare.

# What You Need:

→ Flatbread Base

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

→ Vegetables

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

→ Cheese

07 - 7 oz burrata

→ 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)

# How to Make It:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss the trimmed asparagus with 1 tablespoon olive oil, sea salt and cracked black pepper; spread in a single layer on the prepared 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 on a separate tray or directly on the oven rack, and bake 4–6 minutes until the edges begin to crisp.
04 - Remove flatbreads from the oven and gently press pieces of burrata onto each one, allowing the cheese to spread while leaving some surface visible.
05 - Distribute the roasted asparagus evenly over the burrata-topped flatbreads, drizzle with fresh lemon juice, scatter lemon zest and torn basil, add chili flakes if using, then slice and serve immediately while warm.

# Expert Advice:

01 -
  • This dish lets the creamy burrata melt right into the toasty flatbread, making every bite a little luxurious.
  • The hint of lemon lifts up the asparagus, ensuring each mouthful tastes like a freshly opened window in spring.
02 -
  • I once skipped pre-baking the flatbread and it ended up soggy—don’t make that mistake.
  • Adding lemon zest at the end keeps the flavor vivid, rather than letting it dull in the oven heat.
03 -
  • Let the flatbread rest for a minute before slicing to avoid tearing the cheese.
  • Warm the burrata gently to room temperature for the dreamiest texture.
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