Asparagus and Ricotta Flatbreads
The secret here is the creamy ricotta base whisked with lemon zest and parmesan, which pairs perfectly with tender, charred asparagus. The combination feels light but indulgent, and it’s one of those dishes you can serve as a casual lunch, a family-friendly dinner, or even cut into small slices for a crowd-pleasing appetizer.
Ingredients
- 4 large pitta breads
- 1 large bunch of asparagus
- 1 lemon
- 1 cup ricotta cheese 250g
- ¼ cup parmesan cheese grated (20g) plus more for serving
- 2 tbsp olive oil plus more for drizzling
Instructions
- Preheat the oven to 425ºF / 220ºC degrees.
- Wash and trim the asparagus then place in a bowl with 1 tablespoon olive oil and the juice of half a lemon. Season with salt and pepper.
- Whisk the ricotta cheese with the zest of one lemon, 1 tablespoon olive oil, and the grated parmesan cheese. Season with salt and pepper.
- Lay the pitta breads onto a large baking sheet.
- Spread with ricotta cheese and lay asparagus spears on top. Drizzle with some of the oil that the asparagus was tossed in.
- Bake in the oven for 12–15 minutes until the asparagus is charred.
- Top with parmesan shavings and a little extra lemon zest. Drizzle with a touch of olive oil.
