Roasted Asparagus Flatbread with Burrata (Print Version)

Crisp flatbread with roasted asparagus, silky burrata, lemon zest and basil for a bright, shareable spring dish.

# What You Need:

→ 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)

# How-To Steps:

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 Hints:

01 -
  • That moment when you pull the flatbread from the oven and the burrata gently melts is pure magic.
  • The flavors feel special enough for company but require almost no effort, which means more time chatting (and less time stressing).
02 -
  • Once I tried to use very thick asparagus and ended up with bites that were a bit too fibrous—thin stalks really do work best.
  • Zesting the lemon before juicing saves you from wrestling a slippery fruit, and makes life in the kitchen easier.
03 -
  • If you’re doubling the recipe for a crowd, roast the asparagus in batches so every spear gets those charred edges.
  • Squeeze the lemon juice just before serving so nothing turns soggy while you wait.
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